or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pointers for making Prime Rib/Standing Rib Roast?
New Posts  All Forums:Forum Nav:

Pointers for making Prime Rib/Standing Rib Roast?

post #1 of 7
Thread Starter 
Hi all,
My first post here. I have enjoyed gleaning some valuable food and culinary guidance from this site so far.

I am attempting a Standing Rib/Prime Rib Roast tonight and am daunted by the task of ruining an $87 piece of meat.

I think I have the basics down. Was going to marinate it now. Simple: oil, garlic, thyme, pepper and then salt it before putting in the oven.

Bring to room temp, pre-heat 450 and roast for 15 mins, turn down to 325 for about an hour and half for medium rare? I have my thermometer ready.

While it's resting, I'll make the yorkshire puds.

Are there any tips or pointers anyone can give me so that this will be a beautiful meal?

There will be 5 people and a 10 lb roast.
How thick should each piece be carved?

Thanks for any insight! :)
post #2 of 7
Hi! Welcome.

The only way to ruin it is to overcook it. Use a meat thermometer.

It doesn't need to marinate. Also, without vinegar, you won't get much flavor penetration. Still, it's not going to hurt.

About seasoning ... salt and pepper are fine, although I'd use a fair bit of garlic and paprika (for color) also. You can make a paste with the garlic, mix it with a LOT of kosher salt, some black pepper, chopped fresh rosemary, a little horse radish, and enough oil (to make a paste) and smear it on. Or season with a salt, pepper, paprika, granulated garlic spice rub. Go heavy on the salt, and overseason the heck out of it. It's a thick piece of meat, and a little seasoning on the outside won't go far.

This is one of several good ways of cooking a standing rib. Your projected timing seems about right. Allow yourself plenty of time to rest the roast. 20 minutes is a minimum for really good texture. Worried about the roast getting cold? It will stay hot enough under a foil tent. If you want to rest longer, you can wrap it in foil or even cling wrap and rest it in a "cooler" for hours. A well rested piece of meat will lose a lot less of its juices during the carving process.

It's wonderful work that you do. God love you.


Let the roast dictate your slices, by carving two slices to the bone. Plan on leaving every other slice bone in. This usually works out well, because women dressed for a party do not want to deal with a bone, and (we) men are just unconscious.

If the roast isn't bone in, plan on carving between 3/4" and 1" if you like thick slices; and about 1/4", with several slices to the plate, if you prefer thin. Thin is the so-called "English cut." Most Americans prefer thick.

You can make a perfectly acceptable "au jus" by mixing two or three parts beef stock with red wine, bringing to the boil, and simmering for about 15 minutes to cook the "raw" off the wine. If you like, you can season it with a bit of thyme -- but strain that out before serving.

If you're carving at the table, make sure you use a board with a channel. No matter how well rested, the roast will be juicy.

post #3 of 7
Thread Starter 

bless you.

This is exactly the kind of practical insight I needed!

It's bone in, and I plan on checking it with a thermometer just to be safe. Thanks.
I've been either cocky or lazy in the past and have not made much use of the thermometer but don't want to risk not doing so tonight.

I wouldn't even think of paprika! Thanks for the seasoning tips.
I'll salt the **** out of the beggar.

I have always been torn about resting too long due to worries about the meat cooling off too much but you have put me at ease.

Haven't decided on Au jus or traditional gravy (for the puds...it's the Brit in me) but will see how I am feeling and how much of the red I have drank by then ;)

Am so glad to have found this board. I am used to asking for guidance from my other usual non-food related boards and have to sift through too many responses from posters who think that a roux is one of the Golden Girl's first names and for whom The Olive Garden equals fine dining.

Thanks for contributing to my learning. :)
post #4 of 7

I forgot a few things.

If your roast is boneless, you'll want to roast it on a rack. I always truss roasts which are not bone in, or bone on. They cook more evenly. Trussing isn't absolutely necessary -- it's an old restaurant guy thing.

An untrimmed rib roast is in four parts: the bone, the eye, the tail and the cap. The cap is the heavy layer of fat on top. The tail is the top layer of meat -- very tender and very heavily marbled. The tail is so rich, it can take being "overcooked" and will protect the eye. So, one hopes your butcher didn't remove it. If (s)he did, you really do want to bard.

If your roast came with the fat cap removed tail on, you may still want to bard it. Pork fat of one sort or another works best -- even though it's not absolutely necessary. However, I'd go with a seasoning paste, rather than a straight rub to get a protective crust going.

If it came fat cap on, you may want to trim the cap very thin -- about 1/4" so there's just enough fat to get crisp and make the meat very rich. This doesn't require a lot of butchering skill, since if you cut all the way down and expose a little meat it's no big deal.

An alternative strategy is to remove the cap in one piece. This does take some butchering skill though. After you've taken it (use a long slicing knife), season the roast, return the cap to the meat over the seasoning, and tie it in place. This is my preferred method.

Remember what I said about a long rest? After you've removed the roast from the oven, crank the heat back up. Draw some of the fat from the roasting pan, use it for your Yorkshire pudd, and cook the pudd in the same oven you used for the roast. A real benefit of this strategy is that it controls the resting time -- ensuring that it's long enough and keeping the vultures from prematurely attacking the roast.

post #5 of 7
Simpson's on the Strand does au jus. Open another bottle if necessary for the jus, you may apply the balance internally.

post #6 of 7
So how did it turn out? 10 pounds for 5 people, no one should have left hungry. And there should be some decent leftovers. Ever have prime rib hash for breakfast?

I'd love to do a standing rib roast for Christmas, but it will be turkey again this year at the family gathering in Phoenix. Maybe I'll try Beef Wellington for New Year's Eve.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #7 of 7
Thread Starter 
It was melt in your mouth perfectly medium rare! Thanks!

We did end up going with the au jus, BDL. I put it to a vote and all wanted the au jus.
And as everyone bought me a bottle of my favourite red, there was more than enough for imbibing afterwards.

We had smashed potatoes, garlicky green beans and brussels with bacon.

My yorkshires weren't as sky high and lovely as I would have liked but I'll have to work on it.

I absolutely overestimated 2 lbs per person. There were 6 of us and I have plenty left over to look forward to today!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pointers for making Prime Rib/Standing Rib Roast?