Classic Standing Rib Roast is a bone-in roast that is usually served during the holidays. Very tender and delicious. Chef Keith Snow demonstrates how to cook one in this detailed how to cooking video.
1 Standing Prime Rib Roast, bone in
handful fresh herbs chopped (thyme, Rosemary work best)
2 cups beef broth or stock (if store bought, get low sodium version)
corn starch slurry (2tbs cornstarch, 1 tbs cold water)
1 shallot minced
1. Pre-heat over to 350, then let roast come as close to room temperature as possible.
2. Rub with olive oil, herbs salt and pepper
3. Insert probe thermometer…you do have one right???
4. Roast until your desired temperature…would not go beyond medium personally.
5. When cooked, remove and let rest while making pad sauce, au jus, or gravy..whatever you like to call it!
6. Place roasting dish over heat, then add shallot to pan drippings, cook for 1 minute, then add beef broth, bring to boil and whisk in slurry.
Chef’s note: Check out our Nebraska Prime Steak Seasoning. Roast until an easy read thermometer reads 118 for rare, 130-135 medium rare, 150 plus for well done. Prime rib cooking times can vary depending your oven. It’s best served rare to medium rare.