Since you nailed the cook on that Standing Rib Roast, here are two legendary ways to prepare it. Whether you want the classic “Reverse Sear” (perfect for that edge-to-edge pink look in photo) or the high-heat “Rock Salt” method, these recipes ensure that expensive cut of meat is treated with respect.
Method 1: The “Reverse Sear” (Best for Uniform Pink)
This is the secret to getting that perfect medium-rare center without the gray “overcooked” ring around the edges.
Ingredients:
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1 Standing Rib Roast (3–4 bones)
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3 tbsp Kosher Salt
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2 tbsp Coarse Black Pepper
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4 cloves Garlic (minced)
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2 tbsp Fresh Rosemary & Thyme (chopped)
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2 tbsp Olive Oil
Instructions:
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Dry Brine:Â Salt the roast generously on all sides 24 hours in advance and leave it uncovered in the fridge. This dries out the surface for a better crust.
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Tempering:Â Take the meat out 2 hours before cooking to bring it to room temperature.
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The Low Cook: Preheat oven to 225°F. Rub the beef with oil, herbs, pepper, and garlic.
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Monitor: Roast until the internal temperature hits 120°F (for medium-rare). This can take 3–4 hours.
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The Rest: Remove the roast and let it rest for at least 30–45 minutes.
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The Blast: Crank your oven to its highest setting (500°F+). Put the roast back in for 6–10 minutes just to develop that dark, sizzling crust. Slice and serve immediately.
Method 2: The Garlic Butter “Traditional” Roast
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