Growing up my family almost always had standing rib roast for Christmas dinner so when Matt I found it on sale we decided to make it for my parents for New Year's Day.
The question was how exactly to roast it. This is such a beautiful piece of meat it doesn't need much seasoning & a good slow roast seems best. Matt found the recipe for Foolproof Standing Rib Roast from Paula Dean & it seemed like just the thing.
Let the roast stand a room temp for 1 hour. Preheat oven to 375 F. Rub the roast with 1 part salt, 1/4 part black pepper & 1/4 part garlic powder.
Place rib side down, fat side up in a roasting pan with a rack.
Roast for one hour then turn the oven off. Leave the roast in the oven for 3 hours, DO NOT OPEN THE OVEN. About 1 to 1 hour 20 minutes before serving turn the oven bake on to 375 F. Reheat the roast for 30 - 40 minutes. A thermometer should register about 140. Remove from oven & let sit 30 minutes before carving.
The tricky thing about making this roast is planning the sides since you can't open the oven until 30 minutes before dinner. I made Potato & Onion Gratin which only needs 30 minutes to cook so it went in after the roast came out. Matt decided to also make Yorkshire Pudding which can also cook in the time the roast rests.
He kept things pretty homestyle & made one large pudding instead of individual ones. This was so wonderful with the roast (of course the English have known that forever). My parents were really blown away with it.
beef drippings (up to 1/2 c)
1 c flour
1 c milk
pinch of salt
chopped chives (optional)
Preheat oven to 400 F. Pour the beef drippings into an 8" x 8" pan. Let the dripping heat in the oven for about 10 minutes.
Mix the remaining ingredients together. Pour into the hot pan & return to the oven. Baked until puffed & set about 20 minutes.