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kosher standing rib roast from The Jewish Kitchen
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Standing Rib Roast

"The most elegant of meats to grace your table." I read that somewhere. And it's true. It is also known as Royalty of Beefs. It is cooked with very little seasoning. This scrumptious finger-licking rib bones are just delectable. I can't say another word about it. It stands alone.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 people

Ingredients

  • 4 bones Kosher Standing rib roast
  • 1-2 tbsp. canola or vegetable oil no olive oil
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder

Instructions

  1. Take meat out of refrigerator and let stand 1 1/2 -2 hours Meat must be at room temperature. Put oven rack on middle shelf.
  2. Preheat oven to 425 degrees.
  3. Wipe meat with paper towels to remove any moisture.
  4. Combine pepper and garlic powder. Rub all over the meat. Do not use salt as salt tends to bring out the moisture of the beef.
  5. Some oil should be brushed on the ends only. Reserve the rest of the oil. Aluminum foil can be put on the rib bones to keep them from burning.
  6. Place in deep roasting pan. Put in oven.
  7. Bake for 45 minutes. Lower oven temperature to 350 degrees.
  8. Bake for a total of 2 1/2 hours. Basting every 15-20 minutes with pan juices. If needed brush sides with oil.
  9. Check for desired internal temperature, using a meat thermometer. 125 degrees for medium rare, 145 for medium, 160 for well done. Roast will continue to cook while it is "resting"
  10. Remove from oven and tent with aluminum foil. The roast should rest for about 15 minutes before carving.

Recipe Notes

Do not use any salt in this recipe as salt tends to bring out the moisture of the beef.