Perfect Standing Rib Roast Recipe (video)

[Saviolo]

Red meat is a bit of a luxury these days, but we wanted to splurge, so we got this gorgeous standing rib roast from an amazing local purveyor, and decided to make a roast. Doing a perfect roast requires a little bit of work before the protein hits the heat. Firstly, you want to get the outside nice and dry to get that lovely crust on the outside. We packed salt on it, and let it rest that way for about an hour, and it worked just fine. The outside started to take on the colour of nicely aged meat. After that, it was time for the very flavourful and aromatic rub, and then into the oven for a very long time at a very low temperature. We went for about 4 hours at 225F, but if your oven can actually hold a lower temperature (ours can't, really) for a longer time, that is even better! After that, we take it out and let it rest for about 45 minutes. For quick cooking methods like searing, you typically want to rest the meat for the same amount of time as it was cooked for, but for the low and slow method like this, that is not necessary. After it has rested (covered loosely with a big bowl or tinfoil) you're going to want to put it into a very very hot oven for a very short amount of time to get that beautiful crust on the outside. Ta-da! Perfect roast, and the juices will not run all over the cutting board.

For the rub, you can you change up your flavours very easily. Grainy mustard is a great addition to this. Also, if you don't have fresh herbs, dried rosemary and thyme are both just fine. Really, the flavour combination is entirely up to you. We cooked this until it was just about medium, which is perfect for this roast. Any more and it will be very dry around the edges. Any less, and your leftovers will be harder to cut, and not as nice a texture. Medium is still amazingly juicy and very tender after that beautiful low temperature cooking.

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[Kali]

1. thank you for eating beef!

love a rib roast, I just use salt and pepper because I just want to taste the meat but that looks good too. people are afraid of rib roasts but while they are pricey, they are very forgiving. that fat makes all the difference. same for ribeye steaks. mmm, drooling now!

nothing wrong with med rare!

[Saviolo]

2. Pricey, but ample. Lots of leftovers!

I like med rare for my steaks (usually on the rare side of med rare), but for something like a roast, I prefer medium, mostly because the texture of the leftovers is nicer if you take it up to medium. Just a personal preference, of course!

[Kali]

3. gives room to heat up leftovers!

nice thing about that cut is you can cook it well done and it is still edible. have you seen videos of deep fried rib roast? like the turkeys? that seems crazy to me, but who knows could be good too. I would sure try a bite.

[Saviolo]

4. The closest we ever got to that was confit pork ribs.

We got our hands on a decent quantity of pork fat, so we submerged some pork ribs in the pork fat and confit cooked them. Then we took them out, applied a dry rub to the confit ribs, and tossed them in the smoker. They were absolutely stunning.

[Kali]

5. I guess that is essentially what carnitas are, right?

all this talk of good meat! we had BLT's for dinner...not enough meat!

[Saviolo]

6. Similar!

Carnitas are actually done at a slightly higher temp for a shorter time. We did a video on it not too long ago. It also gets some extra caramelization from adding orange juice to the hot oil before everything's finished cooking (you can also add beer).

It's also a specific kind of rendered pork fat called "manteca" that you would use for carnitas.