{"id":163,"date":"2007-10-10T07:30:20","date_gmt":"2007-10-10T07:30:20","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/10\/10\/standing-rib-roast\/"},"modified":"2023-01-06T14:46:04","modified_gmt":"2023-01-06T14:46:04","slug":"standing-rib-roast","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/standing-rib-roast\/","title":{"rendered":"Standing Rib Roast"},"content":{"rendered":"

To me, cooking is about sharing time and experiences with friends and family. One of the best compliments that makes my head swell is when someone has the choice of\u00a0me making dinner or dinner at a top 10 restaurant and they choose\u00a0dinner at home.<\/span>\u00a0<\/span><\/p>\n

Pam boosted my ego recently by special requesting my standing rib roast for her birthday dinner. She flew from North Carolina to Chicago to get it.<\/span>\u00a0\u00a0<\/span><\/p>\n

This post is for Pam.\u00a0\u00a0This is the one dish that I make that she likes the most. This is a wonderful dish for a special occasion. Pam, now you can make it when you get home. <\/span><\/p>\n

Hope you had a great birthday.<\/span><\/p>\n

Ingredients:<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Rub<\/span><\/em><\/td>\n<\/tr>\n
1 <\/span><\/td>\nTbsp mixed peppercorns<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nBay leaves<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp Salt<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nGarlic cloves, whole<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTsp fresh chopped thyme<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTsp \u00a0fresh chopped rosemary<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp olive oil<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nTbsp prepared wasabi<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Roast<\/span><\/em><\/td>\n<\/tr>\n
1<\/span><\/td>\n7 lb Standing Rib Roast (also called Prime Rib)<\/span><\/td>\n<\/tr>\n
8<\/span><\/td>\nGarlic cloves cut into slivers<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nTablespoons olive oil<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Directions:
\n<\/span><\/strong>Prepare the rub
\n<\/em><\/span><\/span>1.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>To make the rub, use a mortar and pestle and crush first 3 ingredients to a fine powder.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

2.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Add remaining 4 ingredients and work into a paste.
\n<\/span><\/span>\"100_4972.JPG\"<\/a><\/span>\u00a0<\/span><\/p>\n

3.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Rub paste all over rib roast.
\n\"100_4974.JPG\"<\/a><\/span><\/span><\/p>\n

4.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Wrap in plastic wrap and refrigerate overnight.
\n\"100_4975.JPG\"<\/a><\/span><\/span><\/p>\n

Prepare the roast
\n<\/em><\/span><\/span>1.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Remove the roast from refrigerator and allow it to warm on the counter for 1 hour.\u00a0<\/span><\/span>
\n<\/span>\"100_4971.JPG\"<\/a>\u00a0\u00a0<\/span><\/p>\n

2.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Preheat oven to 250 degrees.<\/span><\/span><\/p>\n

3.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Using a knife cut deep holes into the roast and insert the garlic slivers as deep as you can. Be sure to evenly space the garlic slivers throughout the roast.
\n<\/span><\/span>\"100_4973.JPG\"<\/a>\u00a0<\/span><\/p>\n

4.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Place roasting pan over 2 burners and add the three tablespoons of olive oil. Heat the oil over moderate heat until the oil begins to slightly smoke.
\n<\/span><\/span>
\n5.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Add the roast to the pan, fat side down. Cook on one side until nicely browned, about 5 minutes.
\n\"100_4990.JPG\"<\/a><\/span><\/span>\u00a0<\/span><\/p>\n

6.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Flip the roast such that the ribs are standing strait up and brown the end side.<\/span><\/span><\/p>\n

7.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Finally rotate again such that the fat side is up and brown the final side of the roast.
\n\"100_4991.JPG\"<\/a><\/span><\/span><\/p>\n

8.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Insert an oven safe meat thermometer into the deepest part of the meat. Place roast in the middle of the oven and cook until the internal temperature reaches about 125 degrees, about two hours, maybe a bit longer depending on your oven.
\n\"100_4992.JPG\"<\/a><\/span><\/span><\/p>\n

9.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Remove the roast from the oven and place on a cutting board to rest for 15 minutes. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

To me, cooking is about sharing time and experiences with friends and family. One of the best compliments that makes my head swell is when someone has the choice of\u00a0me making dinner or dinner at a top 10 restaurant and they choose\u00a0dinner at home.\u00a0 Pam boosted my ego recently by special requesting my standing rib …<\/p>\n","protected":false},"author":1,"featured_media":396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[169],"tags":[74],"class_list":["post-163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-beef"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/10\/ribroast.jpg?fit=200%2C177&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=163"}],"version-history":[{"count":2,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/163\/revisions"}],"predecessor-version":[{"id":627,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/163\/revisions\/627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/396"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}