Standing Rib Roast Rub

Place roast in a roasting pan fat side up.

Standing rib roast rub.

Rub the meat with salt and pepper. 1 2 teaspoon cayenne pepper. Rub in with your fingers. Salt and freshly cracked black pepper.

Pan drippings from roast about 1 1 2 cups. The recipe yields the most tender and flavorful meat imaginable ed. Let the roast stand at room temperature for at least an hour. Remove the fat cap and tie the roast at each bone.

Dry aged standing rib roast with herb rub. Buy the small end ribs 10 12 of a standing rib roast. In a small bowl mix the first 5 ingredients. Turn the oven off.

3 4 cup red wine. 1 8 to 8 1 2 pound bone in standing rib roast. Rub oil over meat. 1 2 bunch rosemary leaves finely chopped.

Apply worcestershire sauce and montreal steak rub refrigerating overnight. Taking the time to dry age a standing rib roast will produce a high quality piece of meat that concentrates the flavor of the roast. Sprinkle the 1 4 cup spice mixture evenly over meat. 2 cups beef stock.

Chef john s perfect prime rib. Smoked standing rib roast this is a sure fired winner with any beef lover. 3 cloves garlic smashed and finely chopped. Usually a rib roast holds between 2 7 ribs and is prepared so it is standing when roasted.

6 rib beef roast bone in approximately 10. Standing rib roast montreal steak rub. It is also called a bone in prime rib as it contains the prime rib cut of beef. Leave the roast in the oven but do not open the door for at least another 3 hours.

Rub with seasoning mixture. This is the type of standing rib roast that you d find at the most expensive restaurants. Standing rib roast is a cut of beef from the rib section of a cow. This special occasion cut of beef is tender juicy and needs no dressing up.

The meat is full of beef flavor and the texture is fork tender. Preheat oven to 325. Roast for 1 hour. 3 tablespoons unsalted butter.

Make six 1x1 2 inch knife slits into the fat side the slits allow the seasoning to penetrate into the meat place meat fat side up in a large roasting pan. Place on the roasting rack with rib side down and the fatty side up. Smoke at 225 250 f to an internal temperature of 125 f for medium rare. Rub the roast all over with olive oil and the house seasoning.

This is certainly a good basic way to roast a standing rib roast but don t commit until you try the slow.