Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method what is prime rib the beef is blushing pink all the way through. Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium.
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness. F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness. Target Temperature to achieve the level of doneness you desire.
The temperature rises when the beef is resting. If you take the beef out of the oven at the Target Temp, then by the time the beef has rested it will be beyond what you wanted. Standing Rib Roast is the creme de la creme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavour, texture and juiciness above all other cuts of beef. It’s certainly not an economical cut. Red Wine Sauce, a side of Parish Mash and Garlic Sautéed Spinach!
Safe, highly effective cooking method A quick blast in a hot oven for 20 minutes, then 1. 5 hours at a lower temperature. This method is safe and highly effective, with the benefits of a long slow cook but far quicker to make. How to choose the best standing rib roast I know I’m stating the obvious here, but the better the beef, the better the eating experience. TIP: If your budget doesn’t stretch to Prime Rib, use my Roast Beef Marinade to make the most of economical roast beef cuts!
The grading is largely based on the fat marbling and taste. Here in Australia, we don’t have a consistent grading system. But what I can say for sure is that if you want a good quality standing rib roast, skip the supermarket and head to your local butcher. Grass fed or grain fed comes down to personal choice.
Grain fed typically has better marbling and therefore a richer, fattier flavour. If you want top shelf, opt for dry aged beef. The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation. The foil: Some butchers will sell the standing rib roast with foil wrapped around the bones. It’s to stop the bones from browning, for presentation purposes only. It looks striking to have a dark brown crust, the pink meat and a white bone.
If the beef comes with it, I leave it on. But I don’t do it myself. This recipe will work fine whether bone in or out, or tied back on. I just think it looks grand with the bone in! And isn’t chewing the meat off the bone the best bit? In the States, you’ll find some butchers remove the bone then tie it back on. Here in Australia, you’d have to ask for a special order to have the bone cut out.
