Uploaded August 2022 | Updated September 2026, 5 hours ago
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This is perhaps the pinnacle of home-roasted beef for special occasions and family gatherings. Traditionally the ribs are allowed to stand during the cooking process; I prefer to let the roast sit atop its ribs in my “grill” pan, which makes a much better roasting pan than a grilling pan. The roast comes out with perfect crust over the entire non-rib surface, and stays a bit more rare right next to the bone, which helps to keep the roast from overcooking.
These are large pieces of meat, and they are not generally cheap. Once you’ve bought one, you will definitely feel a sense of concern that it be cooked properly and come out well. A good roast is full of marbled fat; any roast will also have a small amount of connective tissue. The bones in this kind of roast makes it easier to cook the meat really slowly without it drying out too much. So take advantage of the opportunity and roast it slow, at the lowest temperature your oven will reliably hold. This is probably a bit higher than the lowest temperature it can be set to. Ideally, the roast goes into an oven at 150F for ~2 hours per pound. (generally a minimum of 6 hr since the roast will be about 3lb or more). My oven won’t hold such a low temperature reliably, so I roasted mine at 225F for about 4 hours, so about 80 minutes per pound. At 250F it would be more like an hour per pound.
The meat can go into the oven just the way it comes from the butcher. If you would like to get a really good crust, let it sit uncovered on a rack over a tray in the fridge for 24 hours before roasting it. It is also possible to pack it in salt before letting it sit, in order to extract more moisture. Before cooking, remove as much salt as possible without rinsing, and then apply a minimally-salty rub or smear to season the outside surface of the roast and encourage formation of a crust.
Makes enough for 8-12 people.
Equipment:
• roasting pan and V-rack, or cast-iron “grill” pan
• cutting board with channel
• tray and rack, optional, for allowing roast to dry
Ingredients:
1 ea standing rib roast or other beef roast
2-4 cloves garlic
1 Tbsp black peppercorns cracked into large pieces
1-4 Tbsp fresh herbs max 1 Tbsp dry; rosemary, thyme, chives
1 bulb garlic
Procedure:
1. Optionally, set the roast up (with or without salting) on a rack to allow its surface to dry over up to 24 hours before roasting.
2. Crack the black pepper; this wants a clean, dry cutting board, unless you are using a mortar and pestle or something like that. A pepper mill may be used on its largest aperture so as to get large pieces.
3. Chop and smash the garlic together with the herbs and then combine that with the cracked black pepper.
4. Once meat is ready to go into the oven, smear the garlic mixture all over it and place it into the roasting pan.
5. Place roast in the pan into the center of your low-and-slow oven, and set a time for a reasonable amount of time.
6. After the roast has had time to cook, use a meat thermometer to check its internal temperature. When there are bones, it is important to probe about an inch away from them, but not allow the probe to touch the bone.
7. Cook the roast to an internal temperature of 130F for a “medium” done-ness. Once removed from the oven and placed under a foil tent, the meat will continue to cook, and its internal temp will probably rise by another 5 degrees while it rests.
8. Allow the roast to rest for at least 45 minutes if not an hour. Toward the end of that time, preheat the oven to 500F (with convection if possible).
9. Once the sides are about ready, place the roast into the center of the super-hot 500F oven, and set a timer for about 10 minutes. If using convection, check after 5-7 minutes.
10. The extremely hot oven will cause a crust to form on the outside of the roast while having minimal effect on the roast’s internal temperature.
11. Set up plates with side dishes, if you are composing plates.
12. Remove the roast from the hot oven. Cut it promptly and serve it. There is no need for another long resting period.
13. Consider creating a gravy from the pan-drippings which may be obtained from the pan during the rest period, or a creamy onion-mushroom sauce (recipe forthcoming), a compound butter, or some other sauce for the roast.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This is perhaps the pinnacle of home-roasted beef for special occasions and family gatherings. Traditionally the ribs are allowed to stand during the cooking process; I prefer to let the roast sit atop its ribs in my “grill” pan, which makes a much better roasting pan than a grilling pan. The roast comes out with perfect crust over the entire non-rib surface, and stays a bit more rare right next to the bone, which helps to keep the roast from overcooking.
These are large pieces of meat, and they are not generally cheap. Once you’ve bought one, you will definitely feel a sense of concern that it be cooked properly and come out well. A good roast is full of marbled fat; any roast will also have a small amount of connective tissue. The bones in this kind of roast makes it easier to cook the meat really slowly without it drying out too much. So take advantage of the opportunity and roast it slow, at the lowest temperature your oven will reliably hold. This is probably a bit higher than the lowest temperature it can be set to. Ideally, the roast goes into an oven at 150F for ~2 hours per pound. (generally a minimum of 6 hr since the roast will be about 3lb or more). My oven won’t hold such a low temperature reliably, so I roasted mine at 225F for about 4 hours, so about 80 minutes per pound. At 250F it would be more like an hour per pound.
The meat can go into the oven just the way it comes from the butcher. If you would like to get a really good crust, let it sit uncovered on a rack over a tray in the fridge for 24 hours before roasting it. It is also possible to pack it in salt before letting it sit, in order to extract more moisture. Before cooking, remove as much salt as possible without rinsing, and then apply a minimally-salty rub or smear to season the outside surface of the roast and encourage formation of a crust.
Makes enough for 8-12 people.
Equipment:
• roasting pan and V-rack, or cast-iron “grill” pan
• cutting board with channel
• tray and rack, optional, for allowing roast to dry
Ingredients:
1 ea standing rib roast or other beef roast
2-4 cloves garlic
1 Tbsp black peppercorns cracked into large pieces
1-4 Tbsp fresh herbs max 1 Tbsp dry; rosemary, thyme, chives
1 bulb garlic
Procedure:
1. Optionally, set the roast up (with or without salting) on a rack to allow its surface to dry over up to 24 hours before roasting.
2. Crack the black pepper; this wants a clean, dry cutting board, unless you are using a mortar and pestle or something like that. A pepper mill may be used on its largest aperture so as to get large pieces.
3. Chop and smash the garlic together with the herbs and then combine that with the cracked black pepper.
4. Once meat is ready to go into the oven, smear the garlic mixture all over it and place it into the roasting pan.
5. Place roast in the pan into the center of your low-and-slow oven, and set a time for a reasonable amount of time.
6. After the roast has had time to cook, use a meat thermometer to check its internal temperature. When there are bones, it is important to probe about an inch away from them, but not allow the probe to touch the bone.
7. Cook the roast to an internal temperature of 130F for a “medium” done-ness. Once removed from the oven and placed under a foil tent, the meat will continue to cook, and its internal temp will probably rise by another 5 degrees while it rests.
8. Allow the roast to rest for at least 45 minutes if not an hour. Toward the end of that time, preheat the oven to 500F (with convection if possible).
9. Once the sides are about ready, place the roast into the center of the super-hot 500F oven, and set a timer for about 10 minutes. If using convection, check after 5-7 minutes.
10. The extremely hot oven will cause a crust to form on the outside of the roast while having minimal effect on the roast’s internal temperature.
11. Set up plates with side dishes, if you are composing plates.
12. Remove the roast from the hot oven. Cut it promptly and serve it. There is no need for another long resting period.
13. Consider creating a gravy from the pan-drippings which may be obtained from the pan during the rest period, or a creamy onion-mushroom sauce (recipe forthcoming), a compound butter, or some other sauce for the roast.
Music: bensound.com/royalty-free-music
