A standing beef roast is a showstopper on any dinner table. Juicy, tender, and bursting with flavor, it’s a prime choice for special occasions or a hearty family meal. Cooking it may seem daunting, but with the right steps, you can master this centerpiece dish with ease.
What is a Standing Beef Roast?
A standing beef roast, also known as a standing rib roast, typically includes one or more ribs and is often referred to as prime rib when served. The "standing" part comes from the fact that the roast is cooked upright on its rib bones, allowing the meat to cook evenly and retain its juices.
Step-by-Step Guide to Cooking a Standing Beef Roast
1. Choose the Right Roast
When buying a standing beef roast, select one with good marbling (fat running through the meat), as this ensures a juicy and flavorful result. A 3-rib roast typically serves 6-8 people.
You can find an aged and premium marbled standing roast HERE
2. Ingredients You'll Need
- Standing beef roast (about 2-3 ribs)
- 2 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
Optional: Dijon mustard for a tangy crust.
3. Prep the Roast
- Bring to Room Temperature: Remove the roast from the refrigerator at least 1-2 hours before cooking to allow it to come to room temperature.
- Season Generously: Pat the roast dry with paper towels, then rub it with olive oil or butter. Combine the salt, pepper, garlic, rosemary, and thyme, and massage the mixture all over the meat.
4. Preheat Your Oven
Set your oven to 450°F (230°C). This high initial temperature will create a flavorful crust.
5. Roast the Beef
- Place the roast rib-side down in a roasting pan. The ribs act as a natural roasting rack, elevating the meat for even cooking.
- Roast at 450°F (230°C) for 20-25 minutes to sear the outside.
- Reduce the oven temperature to 325°F (160°C) and continue roasting.
6. Use a Meat Thermometer
A meat thermometer is your best friend when cooking a standing beef roast. Insert it into the thickest part of the meat without touching the bone. Aim for the following internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
7. Rest the Roast
Once the roast reaches your desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute, ensuring every bite is moist and tender.
8. Carve and Serve
Use a sharp carving knife to slice between the ribs, creating thick, flavorful portions. Serve with your favorite sides like roasted vegetables, creamy mashed potatoes, or Yorkshire pudding.
Tips for Success
- Dry the Meat: A dry surface ensures a crisp crust. Pat the roast dry before seasoning.
- Don’t Skip Resting: This step is crucial for a juicy roast. Cutting too early will cause the juices to run out.
- Make a Pan Sauce: Use the drippings in the roasting pan to create a rich gravy by deglazing with wine or broth and whisking in butter.
