Perfect Standing Rib Roast*
2-to-4-rib roast of beef (4 ½-12 pounds), short ribs removed
Kosher salt and freshly ground pepper to taste
½-1 cup beef broth
Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.
Preheat the oven to 500°F for at least 30 minutes. Place the roast on a rack in a large, shallow roasting pan, fat side up. Season generously with salt and pepper to taste. Put the roast in the oven and cook according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Leave the roast in the oven for 2 hours, and DO NOT OPEN THE OVEN DOOR FOR ANY REASON UNTIL 2 HOURS HAVE PASSED. Remove the roast from the oven, tent the roast loosely with foil and allow it to rest for 20 minutes before carving.
To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.
Roasting Chart Weight......Roast at 500° F.
4 ½ - 5 pounds.....25 - 30 minutes
6 - 7 pounds.....30 - 35 minutes
8 - 9 pounds.....40 - 45 minutes
11 - 12 pounds.....55 - 60 minutes
This works out to be approximately 5 minutes cooking time per pound of boneless trimmed, ready-to-cook roast. If you prefer medium-to-well-done beef, add up to 10 minutes to the maximum cooking time for each size roast.
Kosher salt and freshly ground pepper to taste
½-1 cup beef broth
Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.
Preheat the oven to 500°F for at least 30 minutes. Place the roast on a rack in a large, shallow roasting pan, fat side up. Season generously with salt and pepper to taste. Put the roast in the oven and cook according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Leave the roast in the oven for 2 hours, and DO NOT OPEN THE OVEN DOOR FOR ANY REASON UNTIL 2 HOURS HAVE PASSED. Remove the roast from the oven, tent the roast loosely with foil and allow it to rest for 20 minutes before carving.
To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.
Roasting Chart Weight......Roast at 500° F.
4 ½ - 5 pounds.....25 - 30 minutes
6 - 7 pounds.....30 - 35 minutes
8 - 9 pounds.....40 - 45 minutes
11 - 12 pounds.....55 - 60 minutes
This works out to be approximately 5 minutes cooking time per pound of boneless trimmed, ready-to-cook roast. If you prefer medium-to-well-done beef, add up to 10 minutes to the maximum cooking time for each size roast.
*This recipe works in older ovens that do not have a quick-cooling feature. It does not work in ovens with the quick-cooling feature turned on. Most newer ovens have this feature turned on as default. In that case, use Kenji Alt-Lopez's recipe for Reverse Seared Rib Roast.
Note: The cooking times are based on a boneless piece of meat. If you purchase a bone-in roast, allow for the weight of the bones when computing cooking time, as the added weight of the bones will result in overcooked beef if you stick to the recommended cooking time of 5 minutes per pound. I usually carve the meat from the ribs and weigh the roast. After weighing, compute the cooking time and tie the roast back to the ribs using butcher's twine. Cooking on the ribs results in tastier beef, IMO. Removing the ribs before weighing also makes it easier to carve at the table. Simply snip the strings and the bones fall away. French the ribs for a better tableside presentation if desired.
Note: The cooking times are based on a boneless piece of meat. If you purchase a bone-in roast, allow for the weight of the bones when computing cooking time, as the added weight of the bones will result in overcooked beef if you stick to the recommended cooking time of 5 minutes per pound. I usually carve the meat from the ribs and weigh the roast. After weighing, compute the cooking time and tie the roast back to the ribs using butcher's twine. Cooking on the ribs results in tastier beef, IMO. Removing the ribs before weighing also makes it easier to carve at the table. Simply snip the strings and the bones fall away. French the ribs for a better tableside presentation if desired.
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