How to Cook a Perfect Standing Rib Roast
By: Chef Cristian Feher
www.tampabaychef.com
There are some things that you can make at home, and there are some things you simply have to go to restaurants for. Really succulent prime rib might be one of them.
It might seem like a scary thing to spend over $100 on a cut of meat and have to haul the thing home. After all, what if you screw it up?
With this recipe for prime rib, you will not only make perfect beef every time, but you may never go back to the restaurant again. And now you can be a star at your next family get-together! This recipe has been passed down to me by the extraordinary legion of chefs, and I’m going to pass it on to you, so that you can make a perfect standing rib roast - with no guessing, and no maybes. This recipe comes out perfect every time!
Rib Roast 101: What is a standing rib roast? And is it different from a rib eye? All you have to know is that a ribeye with the rib bones still attached is called a “standing rib roast” - probably because you can stand it up on the ribs. If you get it without the rib bones it’s just called a ribeye roast.
For this recipe you want to get a rib roast that has the rib bones still attached to it. It will not work without the bones, since you will be using a mathematical formula that takes the bones into the equation. If this is too difficult to understand, here it the “for dummies” version: Get the one with the bones attached!
How much meat should I buy? Easy. Calculate 2 servings per bone. If you’re serving 6 people, get a standing rib roast with 3 bones.
The perfect cooking method: This recipe will only turn out perfect if you do exactly what the instructions say to do.
Don’t do what Donny-Don’t Does! Here are some ways to screw this recipe up. So don’t do them: Not following the mathematical formula, using cold meat, removing the bones from the rib roast, using meat that is partially frozen, using an oven that doesn’t get hot enough (use an oven thermometer to see if your oven is actually as hot as it says), and opening the oven during the cooking process (you’ll ruin Christmas, trust me). Don’t trim the fat from it either. If you see your butcher starting to get all fancy with his knife like he’s a stylist about to cut Madonna's hair, just stop him right there and tell him to leave the fat on.
How to make perfect, juicy, medium-rare, melt-in-your-mouth, crusty-on-the-outside, crispy-fatted, baby-tender, emotion-inducing, tongue-thrilling, visually-entrancing, super-gastronomically-(#*$$#-happy-joy-joy-you-just-won-$500-on-a-culinary-scratch-n-win-made-of-meat-that-came-out-of-your-oven standing rib roast. It goes great with mashed potatoes, by the way.
Step 1: Leave your meat out on the counter for 4 to 6 hours until the meat comes up to room temperature. This is crucial. Don’t worry about stupid things like “What about bacteria? Eek!” Listen, I and everyone else that has made this recipe has survived unscathed. In fact, after a meal like this you won’t get sick for two years from the sheer pleasure of it, I guarantee it (not an actual guarantee).
Step 2: Spread soft butter all over the meat. Sprinkle with adobo seasoning and sprinkle with lots of truffle salt. You can find truffle salt online at amazon.com, or you can buy it at William Sonoma - it’s as good as it sounds.
Step 3: Preheat your oven to 500 degrees F. Make sure the oven has reached 500 F before you put the beef inside.
Step 4: Put your beef, ribs-down, in a baking pan. I like to use a rack in my pan, but it’s not absolutely necessary.
Step 5: Here is the math. Find out how many pounds your rib roast weighs. Multiply each pound X 5. This number will be the minutes that you will cook it at 500 degrees in the oven. Example. If your roast weighs 7 Lbs. 7 X 5 = 35. Therefore, you will cook your beef in the oven at 500 degrees for 35 minutes. If you are not good at math and do not understand this formula, go to your nearest neighbor for help. Choose the one with the most expensive car, they probably have a good grasp of mathematics. DO NOT OPEN THE DOOR ONCE YOU HAVE STARTED COOKING.
Step 6: When you’ve reached the end of the cooking minutes, turn the oven off and let the beef sit in there for 2 more hours. Do not open the door - not even once throughout this process. If you get nervous, go get a massage, or mow your lawn a few times. Just don’t open the door, or you will let the heat out and ruin your beef.
Step 7: Once the two hours have elapsed, it’s time to break your beef out of solitary and carve it up. You will not need to let it rest since, technically, it’s been resting for two hours. Just slice off the bones from the bottom, and carve your beef to your heart’s content - actually, to your stomach’s content. Your heart would probably prefer a lean chicken breast, but who wants that?
I hope this recipe will brighten your day. You can visit my facebook page for more photos, recipes, and and stuff at
http://www.facebook.com/tampa.personal.chef
You know I'm going to have to do this over the weekend:) Thanks Chris
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