This gives the roast a good jump start on browning and begins to create that flavorful crust on the top. I like to start the roast at a high temperature (425✯) to sear the outside of the roast. They will also contribute to the flavor of the drippings, so that you have a more flavorful jus to serve at the end. Of course, the big bonus here is that the vegetables will roast in the beef drippings and be a delicious accompaniment to the finished beef. You can also use vegetables (as in this recipe) and rest the beef on those cut vegetables to get it off the bottom of the roasting pan. With a standing rib roast, you place the roast rib-side down and the ribs will actually work as a rack. In order for you to be able to more easily slice the roast, the chine bone needs to be removed or cracked so that you can slice your knife between the ribs.Įlevating the roast from the bottom of the roasting pan is important, but you don’t have to use a rack to do so. The chine bone is the backbone that runs down holding all the ribs together. It’s important to make sure that the chine bone has been removed or at least cracked. If you’re celebrating on a budget, go for choice grade and know that any prime rib is a great cut of beef.įinally, there’s one more thing to check when you buy your roast. You’ll find prime grading increases the price tag significantly, but if it’s a special occasion, it might be worth it to you.

Choice is a level down and beef with this grade has less marbling. Prime is the top-quality grade and refers to the amount of fat marbling in the roast – more marbling of fat means it is more tender and more tasty.

A two-rib roast should feed 6 to 8 people.īeef is always graded and you can also choose your roast with this in mind.

Generally, plan for one pound of roast per person. (the prime rib in the photo above is the second cut). The second cut is closer to the chuck end and has a little more fat, making it a little more flavorful. The first cut is closer to the loin end and it tends to be more tender. Now, you won’t need all seven ribs unless you are feeding a huge crowd (and mortgaging your home) and generally butchers divide prime rib into two cuts – the first cut and the second cut. It’s the rib section (ribs 6 to 12) that is known as prime rib and that’s what we’re looking for in this recipe. The first five come from the shoulder (or chuck) of beef, the next seven are from the rib section and the last is part of the loin. It just requires time.īuying the right meat is the first step in preparing a standing rib roast. If you’re looking for a grand meal to have for a special occasion, why not make a standing rib roast? The biggest draw back to making this meal is the cost of the beef, but if you’re willing to splurge (it is a special occasion, after all), this is a recipe that really cooks itself.

Prime rib roasting timetable