Ingredients for - Standing Rib Roast
How to cook deliciously - Standing Rib Roast
1. Stage
Tie roast to ribs with butcher's string. Leave in a refrigerator, uncovered, for 8 hours or overnight to dry.
2. Stage
Remove roast from the refrigerator 4 to 6 hours prior to roasting.
3. Stage
Preheat the oven to 225 degrees F (110 degrees C).
4. Stage
Place a layer of onion and celery in the bottom of a roasting pan. Generously coat all sides of the roast with spice rub and place on top of onion and celery in the roasting pan with ribs down. Insert an oven-safe thermometer into the center of the roast.
5. Stage
Roast on the lower rack of the preheated oven until the internal temperature reaches 125 degrees F (52 degrees C), about 1 hour and 40 minutes. Raise the oven temperature to 500 degrees F (260 degrees C) and roast for 20 more minutes.
6. Stage
Remove roast to a cutting board and tent with foil until the internal temperature reaches 135 to 140 degrees F (54 to 60 degrees C) for medium-rare, 30 to 45 minutes.
7. Stage
Meanwhile, remove onion and celery and place in a saucepan. Drain off fat from the roasting pan, reserving 1 to 2 tablespoons. Deglaze the roasting pan with wine, scraping up browned bits from the bottom with a wooden spoon; transfer to the saucepan. Add beef stock and beef base. Let simmer to reduce by 1/3 until slightly thickened. Remove onions and celery from saucepan and keep hot. Serve with roast.
