How to Prepare a Standing Rib Roast
The Latest How-To Videos
-
How to Make a Pie Crust
Here's the secret to making the perfect pie crust.
-
How To Make Greek Yogurt
Save money and make this super creamy yogurt at home rather than buying a carton at the store.
-
Braising Meat
Cook economical cuts of meat covered in a small amount of liquid over low heat to get great flavor and exceptional tenderness.
-
Grinding Coffee
To get the best-tasting coffee, grind your own beans in a coffee grinder.
-
Brewing Coffee with a Stovetop Espresso Maker
Learn how to make a perfect expresso on the stovetop. No espresso machine required.
-
How To Eat for $5 a Day
Follow Studio staffer Sean Kirby as he challenges himself to eat 3 square meals a day, for 5 days, on just a $25 budget.
-
Preparing Stew Meat
Be your own butcher and cut inexpensive cuts of meats into cubes to simmer in a stew.
-
Peeling and Cutting a Pineapple
Use a sharp knife to cut the top, base, and thick skin off the pineapple.
-
How To Make Beef Stew in a Slow-Cooker
Simmer beef stew in a slow cooker for ultimate flavor and ease.
-
Baking Potatoes
Learn how to get a tender, fluffy flesh and crispy skin on your baked potato.
-
Cooking Rice
Use these tips for cooking long-grain white rice and you'll never have gloppy, sticky rice again.
-
Cooking Pasta
Use these tips for getting pasta just right every time.
-
Whipping Cream
Here's how to whip cream like a pro.
-
Measuring Peanut Butter
Here's a no-mess way to measure peanut butter.
How to Prepare a Standing Rib Roast
See our simple tips for preparing an impressive beef entrée.
Video Transcript
To prepare a standing rib roast, trim the fat from the roast, leaving about a quarter inch layer of fat.
In a small bowl, mix thyme, salt, and pepper. Rub the mixture evenly all over the roast, pressing so that the herb mixture will adhere to the meat. Place the roast on a rack in a shallow roasting pan, fat side up.
Roast the beef at three-hundred-and-seventy-five degrees or until a thermometer inserted in the center of the narrow end reaches one-hundred-and-thirty-five degrees for medium (the wide end should be about 125° for rare), about 2 1/2 hours.
Transfer the roast to a platter, and let stand at least 10 minutes. The juices that accumulate on the platter will be added later to the sauce.
While the roast stands, defat the drippings by pouring them into a large liquid measuring cup lined with zip-top bag. Let it stand for a few minutes so the fat rises to top and the broth is on the bottom of the bag. Snip off one corner of the bag and squeeze the broth into the measuring cup. Discard the bag with the fat.
Add the juices that have accumulated from the standing roast to the pan, and stir. Add the defatted beef broth and brandy to the pan and stir, scraping up browned bits. Place the pan over high heat and stir until the mixture is boiling vigorously. Remove from the heat and pour the sauce through a fine strainer into a small bowl.
To carve the roast, transfer it to a cutting board placing the bone side down. Cut all the way down through the fat, following the line of the bone, until you reach the end of the bone. Slice the meat away from the bones in one chunk. You can save these bones and serve alongside the meat if you wish. Holding the roast with a carving fork, cut off the layer of fat—it will almost peel off. Then cut the meat into half-inch thick slices. Serve the meat with the sauce.
Related Content
-
Peppercorn-crusted Standing Rib Roast
Have the butcher remove the bone and then tie it back on. This will give you more flavor, but allow you to easily remove the bone for carving.
All MyRecipes Video
»
5 to Try
See All »
5 to Try: Leftover Turkey Surprises
5 to Try: Fantastic Fall Pies
Slow-Cooker Chilis
Weeknight Wines
See All »
Weeknight Wines: All-American Chili
Weeknight Wines: Beef Stroganoff
Tortilla Soup
Holidays
See All »
How to Crack a Coconut
How to Make Cheddar-Pecan Green Bean Casserole
How to Make Basic Cranberry Sauce
Play With Your Food
See All »
Most Popular Recipes
1. Chicken with Brussels Sprouts and Mustard Sauce
2. Classic Fudge-Walnut Brownies
3. Texas Sheet Cake
4. Cheesy Meat Loaf Minis
5. Baked Potato Soup
