Standing rib roast is a beef cut with ribs that can include up to seven ribs, slowly roasted with dry heat and lightly seasoned. Different cuts have different tenderness, with the back end being the most tender. The roast can be smoked or dried before cooking. It is often served at special occasions and formal dinners.
A standing rib roast is a cut of beef typically taken from about half the size of the cow and including a number of ribs. Smaller cuts usually have just a few ribs, but larger ones can include up to seven. The rib bones are what give the standing rib roast its name, allowing the roast to “stand” on its own while cooking. It is usually slowly roasted with dry heat and often only lightly seasoned, although smoking or drying before cooking can be quite common. It is often served at special occasions or formal dinners.
The cut that makes up a standing rib roast comprises meat and ribs from near the shoulder to the hindquarters of the animal. Due to the large nature of the cut, different cuts of rib roast may have slightly different amounts and tenderness. The tenderest parts of a standing rib roast come from the back end of the cut and are referred to as a short rib roast or small roast. Rib roasts from the front near the shoulder are called chuck rib roasts or big-box rib roasts and are less tender. The common name for cuts of meat from these types of roasts is “prime rib,” and this term is also used in the United States (USA) for cuts not designated “prime” by the United States Department of Agriculture (USDA). .
A standing rib roast is typically quite simply prepared and is usually slowly roasted with dry heat. Before roasting, the meat can be smoked for several hours in a large smoker or allowed to dry in the refrigerator for up to a week. This is done by leaving the roast uncovered in a refrigerator at about 4.4°C on a cooling rack in a skillet. The drying process draws the moisture out of the roast and creates a standing rib roast with much more flavor. This can also be done by a butcher, but will make the roast significantly more expensive.
Any dry bits should be cut off the outside of the jerky, and then the roast can be rubbed with seasonings and prepared to roast. Salt and pepper are the most common; other seasonings such as garlic or onion powder can also be used if desired. The roast is then tied with butcher’s twine, typically once around and once between each rib, to keep the roast together during roasting. It is then cooked at a low temperature for several hours, until the desired doneness is reached, often medium rare. The pan drippings can be used to make a gravy, allowing the roast to be served jus or ‘with the juice.
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