3 Ingredients to Nirvana: Our Standing Rib Roast
When I was working on this Standing Rib Roast in the Test Kitchen my dogs went into full shark mode. They were circling my feet with such intention it was both unnerving and hilarious.
I was convinced they were working together to trip me to get at the roast! Granted, the aromas were incredibly tantalizing, but I swear they were acting like they had never smelled food before.
This holiday worthy Standing Rib Roast is made with 3 ingredients. Yes, 3 ingredients! A fabulous piece of beef, FODY Garlic-Infused Olive Oil and FODY Steak Spice Blend. That’s right, I’m talking about 5 minutes of prep work.
The oven does the rest and your guests will swoon. (See Tips for more info on prep).
Timing
I like to start my roasts in a high oven to create a nice sear, then the temperature is turned down for the bulk of the roasting. The exact size of your roast will vary from time to time; figure approximately 15 minutes per pound of roasting time.
Rest, Rest & More Rest
Another integral factor, along with well-chosen ingredients, is time, but luckily it is hands-off. The first time segment of importance is bringing the roast to room temperature before roasting.
Allow at least 2 hours but even 3 or 4 would be great. It also all depends on what your room temperature is. The cooler your room, the longer you will need.
Then, after the roast comes out of the oven it must rest again. Drape it with very loosely with foil and let it sit for at least 10 minutes to allow the juices to redistribute. This rest makes all the difference in the world.
If you were to carve it right away, the juices would leach out onto the cutting board as opposed to staying in the meat – waiting for us to enjoy.
Speaking of carving, check out our new favorite carving set. If you need a carving knife for your own kitchen, this would be a great one – and it is gorgeous enough for a gift, FYI. It is great for trimming excess fat before roasting and for slicing after.
The third rest is for you! There is so little prep to do with this recipe, that you’ll be able to afford a break (shhh…we won’t tell anyone if you don’t)!
Choosing Your Hunka Hunka Beef
There is no getting around the fact that you are going to be laying out a chunk of cash for this hunk of meat – so make it worthwhile. I like to go to the butcher and leave the supermarket for lesser important dishes.
Tell your butcher that you need a 6 to 6 ½ pound (2.7 kg to 3 kg) rib roast and they can talk to you about which ribs are the best for your needs. We chose the small end as we like the proportion of well-marbled meat to fat.
Use Your Hands
The absolutely best way to coat your roast with oil and seasoning is with your hands. Use them to rub the oil onto every inch of the rib roast. Wash and dry them, then use them again to press the dry seasoning into every spot.
Get into and under crevices of fat and any flaps of meat. That’s it! You’re done. Time to let the oven do the work.
Horseradish? Yes! Popover? Sure!
And now that Monash University has approved horseradish in 2 tablespoon (42 g) servings, we say, serve with some Lactose-Free Sour Cream Horseradish Sauce!
Yorkshire pudding, which is made from the same batter as popovers, is a classic accompaniment as well. I like to make individual popovers because you get instant portion control.
Our gluten-free version is just as fabulous as the traditional – they puff up big (pop over) in the oven and then deflate quickly, so read through both this recipe and our Gluten-Free Popovers recipe to get your timing right if you choose to serve them.
Standing Rib Roast
This Standing Rib Roast uses just 3 ingredients and is super easy to prepare - yet is elegant enough for a celebration.
Ingredients:
- 6 to 6 1/2 pound (2.7 kg to 3 kg) standing rib roast (about 3 ribs), trimmed of any excess fat
- 2 tablespoons FODY Garlic-Infused Olive Oil
- 3 to 4 tablespoons FODY Steak Spice Blend
Preparation:
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Position rack in lower third of oven. Preheat oven to 450°F/230°C.
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Place rib roast in large, shallow roasting pan, rib side down, fat cap side up. Use hands to slather all of the surfaces of the roast with the oil. Wash and dry hands, then use them to pat dry spice blend all over (you might not quite need all 4 tablespoons).
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Place rib roast in oven and cook for 20 minutes, then turn oven down to 350°F/180°C, without opening door. Check temperature after 40 minutes with an instant read thermometer stuck into the very center of the roast, not touching any bone. Roast until the thermometer registers 115°F for very rare, 120°F for rare, 125°F for medium-rare and 130°F for medium. These temperatures are taking into account that the temperature will rise during the resting period. Note that there will be a variety of “doneness” available no matter what. The ends will be more well done than the center, so there will be something for everyone.
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Remove roast from pan and place on carving board. Drape lightly with foil and allow to rest for 10 minutes.
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To carve, align thin bladed, sharp carving knife parallel to exposed ribs. Cut the meat along the ribs until you come to the ends of the ribs; you will be able to feel and see this and it will make sense as you are carving. Cut the ribs away (and save for yourself to gnaw on for a job well done)! Roast can now be sliced crosswise into slices to serve. We think ¼ inch to ½ inch (6 mm to 12 mm) slices work best. Serve immediately. Leftovers make great sandwiches and salads.
Notes:
Tips
- While we do love using the Fody Garlic-Infused Olive Oil and their Steak Spice Blend, you can make this dish without them. You can use extra-virgin olive oil, or homemade Garlic-Infused Oil (made with olive oil) and then a generous amount of kosher salt and freshly ground black pepper in lieu of the blended seasoning.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
