This is so
simple - don't ever be daunted by a standing rib roast again! We make jokes
about starting at 3:00 pm, but it works great - and we usually have dinner ready
to serve at 7-7:30.
standing rib roast, any size - get prime quality, bone-in
at 3:00 p.m. Seriously. Preheat oven to 375°.
Place roast on broiler pan, bone side down in oven and cook for one hour.
Turn oven off. Keep the oven
door closed!! 45 minutes before
serving, turn the oven back on to 300°.
Serve with Yorkshire
originally from Lund's Grocery Store, Minneapolis)
Variation: the night before
making your roast, coat the meat with Coleman's mustard (we prefer the powdered
mustard reconstituted with water, 1:1) and salt (use ice cream salt or rock salt
found in the grocery store). Wrap it up in butcher's paper or aluminum foil and
refrigerate until you're ready to roast it. The next day, rinse the mustard/salt mixture off
and follow the instructions above.
Note: if you don't have enough
fat drippings for the Yorkshire Pudding you can add bacon fat, but you can
also ask the butcher for extra fat since a lot of people have their roasts
trimmed (we don't have ours trimmed). Just add the extra fat to the