Archive for the ‘Meat – Standing Rib Roast’ Category

Standing Rib Roast

Standing Rib Roast

I first roasted a rib roast for this past Thanksgiving dinner and I overcooked the meat 😦 . Oven temperature and roasting time is very important dealing with this expensive cut of meat. With so many different cooking methods out there, it’s so hard to choose the best one. Finally I decided to follow the one from Costco– the one they printed on the package of their seasoned rib roast… and I was so happy this time the meat turned out just right! Everyone gave it a thumbs up!! Richard and I have decided it’ll be on our Thanksgiving menu from now on… 🙂

It’s not required but I aged the meat in the fridge for about 6 days. It is said that aged prime rib gives a buttery flavor to the meat. Although it’s time consuming due to long roasting hours, but the ingredients are very simple. Give it a try next time when you see a rib roast in your grocery stores. Oh, meat thermometer is a MUST for this. You can find this kitchen gadget in many stores.

Happy New Year and all the best for 2011!!!

Standing Rib Roast (serves 6-7 people)


7.5 lbs bone-in rib roast (must use bone-in for much better flavor)
cooking oil

seasoning rub (mix well):
1 tbsp freshly ground black peppercorns
1 tbsp granulated garlic or garlic powder
1 1/2 tbsp salt


  1. Preheat oven to 500°F. Place oven rack to lower half (so the roasting pan is positioned in the middle of the oven).
  2. Let the meat stand in room temperature for a few hours. Coat the meat with cooking oil, then rub the seasoning generously all over the meat.
  3. Place the meat on a roasting rack, bone side down, inside a roasting pan. Roast at 500°F for 20-25 minutes. Reduce oven temperature to 200°F and continue roasting, about 20 minutes per pound (It took me 2 1/2 hours to roast 7.5 lb of meat at 20 min/lb).
  4. Remove the meat from the oven and check the meat using a meat thermometer to see if the roast  reaches desired internal temperature (see chart below). Let the meat rest by covering with 2 pieces of foil, for at least 20 minutes. The internal temperature will continue go up for 5° or so during resting (in my case, the thermometer read went from 135° to 140° during resting for medium cooked meat).
  5. Separate the roast from the bones. Carve the roast and serve with au jus (see below).

To make Au Jus: Remove excess fat from the roasting pan and deglaze with 1 can of chicken broth, cook au jus on the stove until reduced by half. Season with salt and pepper to taste.

To Age Rib Roast: Rinse rib roast then pat dry with paper towels. Wrap the meat with paper towels and place it in a shallow pan in the fridge for at least 3 days. The longer it ages the flavor gets better. Change the paper towels everyday. On roasting day, trim off any discolored and/or dry part of the meat before coating with oil.

Thermometer Chart:
120 degrees for Rare
130 degrees for Medium Rare
140 degrees for Medium
150 degrees for Well Done

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