Standing Rib Roast with Roast Vegetables

Amazingly, shopping the other day my local grocery store had standing rib roasts on sale in the meat market for 4.99 a pound, marked down from 11.99 a pound.  To say that I was excited would be an understatement.

Rib roasts are a little tricky to figure but as a rule of thumb there are two servings per rib.  Smaller roasts are more difficult to get right than larger ones so consider getting a larger one and using it for several meals.

The roast is the rib portion of beef, starting at the shoulder or chuck area and moving to the  loin.  The closer to the loin you get the more flavorful and tender (and expensive ) the meat.  A full rib roast is made up of  seven ribs and will serve fifteen or sixteen.  If you are going to get a smaller roast then request the ribs closer to the loin.  Look for well marbled meat.  Remember the fat intensifies the flavor of things and adds the buttery tenderness that you want.  Place it in a pan rib side down and fat side up.  If there is more than an inch of fat on the top trim it to about 1/4 inch thick.

Once you are ready to cook it you should season it well, grease the cut ends with bacon grease if you have it, olive oil or butter if you don’t,  and leave it at room temperature for about two hours.   D0 not begin to cook this cold. Set the oven at 425 degrees and cook for 10 minutes, then turn it down to 325 and finish cooking to desired done-ness. Now, you can cook the roast to any done-ness that you want but for best flavor I suggest medium rare.  The internal temperature should be just at 130F when you take it from the oven.  Let it stand for 20 minutes.  During that time the meat will continue to cook, and you will end up with the best, most buttery roast you ever put in your mouth.  An eight pound roast will take a little less than two hours, depending on a lot of variables.

I find that most people don’t season the meat enough and they end up with bland, faintly beefy tasting meat.  Give it a good go with Kosher salt, cracked black pepper, and your choice of spices; garlic, rosemary, herbes de provence, or what you like best.

My favorite way to make this dish is to place the meat in the center of the pan and surround it with chunks of  vegetables that have been tossed with olive oil and whatever seasonings I am using on the meat. the pan juices soak into the vegetables and create layers of flavor. Generally any of   the following work great here:

• Potatoes
• Carrots
• Parsnips
• Onions
• Turnips
• Rutabaga
• Winter Squash

Chop the vegetables in roughly equal sizes and then place in a large mixing bowl.  Drizzle with olive oil and season with salt and pepper as well as your seasoning used in the meat.  Toss to coat the vegetables evenly.  Place them in a single layer surrounding the meat.  A lipped cookie sheet or large jelly roll pan is perfect.

Keep your eyes open.  My guess is that as food prices go up you will be able to find great deals on the more expensive meats once in awhile because the store isn’t selling it.

Give a rib roast a try, don’t wait until there is an occasion.  Easy and delicious, a standing rib roast is an old fashioned dinner that is perfect for now.

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