Wednesday, December 28, 2011

The Perfect Standing Rib Roast

Just in time for New Year's Eve, a recipe for a standing rib roast which I know you and your friends will love.  What a great way to ring in 2012. 

The Perfect Standing Rib Roast

Christmas Eve is a special time for me. I always love Christmas Eve better than Christmas Day. It's something about the "magic" in the air and religious meaning that hits home with me. I always make a standing rib roast. 

I ALWAYS use Paula Deen's cooking technique.   Several years ago, Paula came up with the perfect roasting method.  With my simple seasoning blend, you cannot go wrong.   Thank you, Paula Deen!  I just love her and her two sweet sons!

NOTE:   I also included a recipe for my Primo Horseradish Sauce below to serve along side.

Back to Christmas Eve -

My friend, Magda, from Poland joined Dan, Mama Pirri and me this past weekend.  Magda brought these wonderful Pierogi from the Polish deli which we served.  

I also made a simple beef, sherry and mushroom gravy, rolls, and roasted Brussels sprouts which I par boiled the night before to speed up the cooking process. This is a great tip when you've only got one oven and you can't open the door until the meat is ready to rest, as with this recipe. 

NOTE 2:  You can drizzle the par boiled sprouts with a little garlic olive oil and shake on a little Parmesan cheese, and they will roast up while the roast is resting and the rolls are baking.

You don't need to wait for a holiday to make a rib roast.  In fact, rib roast will often be on sale after the holidays, so pop one in your freezer and when you have the time, make this dish and you'll have a fabulous meal.  Leftovers are great, too!

The Perfect Standing Rib Roast

1  -  5  1/2 pound Standing Rib Roast
1/2 tablespoon Lawry's ® Seasoned Salt*
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
Freshly cracked Black Pepper, to taste

Preheat oven to 375 degrees.

Sprinkle fat cap on roast with all seasonings and rub in to ensure the top is coated evenly.  As the roast cooks, the fat will melt and it will season the meat.

Place roast on rack in roasting pan.   Roast for one hour.

Turn heat off. 

IMPORTANT:  PAULA DEEN SAYS, "DO NOT OPEN THE OVEN DOOR!"  Roast should reamin in the unopened oven for 3 hours.

About 35 minutes before you are ready to serve, turn the heat back on.   Do not open door. 

This will give you a roast at about 140 degrees when you pull it from the oven.  After resting lightly tented for 15 minutes, we had a medium rare center, medium sides and medium well ends.  Something for everyone! 

Cook longer or cook less during the last part of the cooking process for desired temperature.  Remember, an overly-long carryover cooking time will dry up the juices in the meat.  So if your roast is going to sit more than a 1/2 and hour, I would opt for cooking it more on the rare side.

Primo Horseradish Sauce

1/2 cup Canola Oil Mayonnaise
1/2 cup Fat Free Sour Cream
3 tablespoons bottled prepared Horseradish

Mix all ingredients together and chill until ready to serve.

Magda opted for a slice of medium roast.

*You've got to use the Lawry's for this if you can find it.   This is the best seasoned salt.  Of course, this is not an endorsement and no product was supplied to blogger.

Photographs by Magda used with permisson.
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