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In this food video learn a great recipe for Sunday lunch, a Standing Rib Roast.
Tags:How to Make a Standing Rib Roast,beef recipe,how to make a roast,monkey see,monkeysee,roast beef,roast dinner,standing rib roast,Standing Rib Roast recipe
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Hi! I am Chef Philip Anderson, from Harris Teeter's. Well, we are going to make a Standing Rib Roast. Now I have preheated my oven to 450 degrees as it's really important and I'll tell you why in a little bit. Standing rib roast, we have cut off most of the fat and we have left a little bit of the fat right here, so that it's going to -- while -- it's roasting all that flavor is going to go right into the meat. So what we are going to do is make a rub, and it will consist of one tablespoon of onion powder, one tablespoon of garlic powder, one tablespoon of salt and one tablespoon of pepper. We are going to combine all of those in a bowl. We are going to mix all those up really nice. Now, we have two tablespoons of butter. And we are going to use this butter on the sides of the roast because it doesn't have any fat. So what we are going to do is just rub that butter on the side of it, and then sprinkle this less, the seasonings. I want to get the sides too. We are going to make sure that we rub it in there really nice on the sides. Okay so we are just going to work in there, nice. Okay, we are going to put this roast in that 450 degrees oven for 20 minutes. What it's going to do is, it's going to have a nice crust around it and nice color. Then we are going to turn it down to 325 degrees and we are going to cook it till where we like it. I like it at about 120, that will be rare and then the carry over cooking because it's such a large piece of meat. The carry over cooking will bring it to may be 130 and it'll be at the medium rare. So, we are going to put this in the oven. Okay, we have had our Standing rib roast in the first 20 minutes at 450 degrees, then we lowered the temperature down to 325 degrees. Now depending on how you want it cooked medium rare, rare would depend on the time. What your internal temperature needs to be is at 120 degrees for rare. Now there's going to be a carry over cooking, and it will get to may be 125-128 degrees. Now I'll take it close to the medium rare and that's where I like my meat. So we are going to take our rib roast out of the oven right now. It's been in for about 45 minutes. Oh! That smells great, and here you have your Standing rib roast. Enjoy.