Standing Rib Roast Recipe
Our Sunday Standing Rib Roast Recipe is a signature recipe brought to you by Porter and York. Fresh Meat Cut to Order.
Click on the image below to download a PDF of this Standing Rib Roast Recipe.
INGREDIENTS
- 8-10 pound standing rib roast, bone-in
- about 1/2 cup kosher salt
- (1 teaspoon per pound meat)
- about 1/4 cup fresh-ground black pepper
- (1/2 teaspoon per pound meat)
DIRECTIONS
24 – 48 hours before you plan to serve the roast, rub it all over with salt and freshly ground black pepper. Add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking.Preheat the oven to 250 degrees.Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium rare. Remove roast and let rest for 45-60 mins.Increase oven temperature to 500 degrees. Roast for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.
24 – 48 hours before you plan to serve the roast, rub it all over with salt and freshly ground black pepper. Add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking.Preheat the oven to 250 degrees.Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium rare. Remove roast and let rest for 45-60 mins.Increase oven temperature to 500 degrees. Roast for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.
Remove from oven and, since the meat is already well rested, simply carve and serve!
PREP TIME: 10 MINS
COOK TIME: 4-5 HRS
SERVES: 10-12
COOK TIME: 4-5 HRS
SERVES: 10-12
