Standing Rib Roast of Beef – How to Make the Best Roast Beef Recipe
This recipe shells out one perfect roast beef with roasted potatoes and vegetables that assist in making perfect pan gravy which will make your people drool. A rib roast can have the bone in (I prefer it this way) or the bone removed, the instructions below can be followed for both cuts of beef.
What size should you get?
What is even nicer is that your butcher could easily cut a smaller piece for you should you see only huge standing roast beefs at your grocery store – so count one rib per person – a two rib works rather well, and there will be quite a lot of meat for one big meal and sandwiches for the next day as well, for a couple.
If you are having a small party – still count one rib per person – tonight I bought a three rib standing beef roast for $25.00. But it is the weekend, and wished to splurge a bit – and if you think of it, that’s still a lot less you would pay for dinner out. And if you ordered roast beef at a restaurant, they would have charged you $25.00 per person – so see? You have already saved $25.00!
What goes with Roast Beef? Yorkshire Pudding, of course my dear!
By the time you read this, my latest standing roast beef will have finished cooking and I will be allowing it to rest while concocting up some fantastic Yorkshire Pudding that should always be served up with Roast Beef along with horseradish sauce of course. And what the heck is Yorkshire Pudding? – Well it is not pudding at all, but frankly a super easy to make popover (think super airy muffin) that is basically hollow inside yet has a crispy outside and moist ‘walls’ inside without being soggy. Perfect to soak up your pan gravy juices!
How should you serve the roast beef?
Even though roast beef can be served warm or even at room temperature, it tastes best if served rare or medium rare doness- your outside pieces will be more done than your inside pieces. And roast beef can be served warm or slightly above room temperature for best flavor, do note that Yorkshire Pudding should be served at once and as soon as it is out of the oven.
Let me start going and get out this recipe to you before you start drooling all over your keyboard! I will share the roast beef recipe, then simply scroll down for the Yorkshire Pudding and Horseradish Sauce Recipes.
Cooking Times Vary – How to know your roast beef is done and cooked properly:
- 3.5 to 5.5 pound rib roasts should cook at 25 minutes per pound where as
- 6 to 8 pound roasts should cook at 18 minutes per pound.
- For a rare roast – internal temperature should reach 140 degrees
- For a medium rare roast – internal temperature should reach 150-160 degrees
- For a well done roast (I shouldn’t even dare tell you this…170 degrees)
Ingredients for a Standing Rib Roast (Bone in or boneless):
- One (1) Standing Rib Roast (Roast Beef)
- Kosher Salt and Fresh Cracked Pepper
- 8 Garlic Cloves – Cut in half – and separate – place one half into bowl for potatoe
- Fresh Rosemary Sprigs
- 1-2 red potatoes per person – cut into
- 2-3 stalks of celery – cut into fourths
- 3 carrots – with skins grated and cut into fourths
- 2 medium sized onions – cut into eighths (or simply into chunks)
- 1/4 cup of red wine (optional)
- Olive Oil (Optional)
1 shallow roasting pan, oven rack placed in the middle of your oven – though with enough room for the top of the standing rib roast to have clearance at the top.
For the roasting pan I used my Le Crueset Deep Skillet, that goes from oven to table. I also know I can put this on top of the stove later when making my best pan gravy.
- Take out rib roast and remove packaging paper and plastic. Let roast get the chill off of it, and let stand on your kitchen counter for at least 30 minutes.
- Mark down how much the rib weighs. Multiply this amount by 25 minutes and the end result will be the amount of total time you will be cooking your roast beef to create a rare – medium rare roast.
- Do note, larger than 4 pound roasts should be cooked for 30 minutes per pound, while roasts less than 4 pounds will cook faster and hence why it would take 25 minutes per pound.
- Preheat oven to 450 degrees. As soon as you put the roast in, you will be turning the oven down to 300 degrees.
- Place all of the following in this order in your roasting pan: celery, carrots, onions.
- Place rib with fat side up and ribs side down right on top of vegetables.
- Carefully with a knife, make small slits into the meat and place have of the cut into half garlic cloves into slits.
- Take sprig of rosemary, strip off leaves, and dice them up slightly. Put one half of minced rosemary into bowl with half of the garlic you saved for the potatoes.
- Drizzle one or two tablespoons of olive oil over roast. With hands, rub roast, especially the sides.
- After washing your hands, sprinkle a good amount of kosher salt and fresh cracked pepper all over the roast – more than you would use on your food.
- Sprinkle roast with remaining halve of the minced rosemary.
- In bowl, place cut up potatoes depending upon size into 2′ chunks. Place into bowl. Drizzle olive oil over potatoes, add salt and pepper and using spoon, toss potatoes till all are well coated with the rosemary, garlic, salt, pepper and olive oil.
- Place these potatoes around roast in your roasting pan.
- Drizzle the 1/4 cup of red wine over your roast and put the roast into the hot 450 degree oven.
- Immediately turn down oven to 300 degrees. Note the time you placed your rib roast beef into your oven, so you know when you should be checking for its doneness.
- If you are making yorkshire pudding, take out your eggs now so they come to room temperature.
There is no need to baste your roast, let it do its thing in your oven. Sure go ahead and take a peek if you have to, and note that cooking it at this low temperature ensures that a lot of the ‘fat’ on top of the roast melts and it basically self bastes – see? Isn’t it that super easy? And wait till you smell how great your house is after this roast is in the oven for an hour! Watch out!
When the time is up, take out your roast, and using a food temperature gauge, put it into the deepest part of the roast (in the middle) and stay away from fat or bones to get an accurate reading.
Do note you will have to allow this beast to rest for at least 20 minutes before you start carving AND the roast will still slightly cook – just like a roast leg of lamb once out of the oven. But this is just enough time to make pan gravy. And of course, you can let it rest for the 40 minutes required needed for the yorkshire pudding to bake.
Yorkshire Pudding Recipe:
Preheat oven to 425 degrees.
Take out either a muffin pan or a 8×8 pan and add two tablespoons of pan drippings. Tilt pan back and forth so bottom is coated with the drippings and set aside.
Ingredients for Yorkshire Pudding:
- 2 eggs
- 1 cup flour
- 1 cup whole milk
- 1/2 teapsoon melted shortening (I use cooled down pan drippings)
- Using electric mixer or hand mixer, beat eggs and add half of flour and half of milk.
- Continue to stir till well blended, add salt and remaining flour and milk. Beat until smooth and free of any lumps – maybe 2 minutes maximum.
- Pour into your greased muffin pans or 8×8 pan and put into oven. Bake for 40-45 minutes.
- This part is hard, do no peek in the oven while it is baking – doing so with make the ‘walls’ of the rising yorkshire pudding fall (worse than any soufflé you ever dare try).
- Call troops to table just before timer is up, since you will want to bring the gorgeous light airy mass of yorkshire pudding to the table and serve it up immediately along with everything else you planned for your great dinner.
Horseradish Sauce Recipe:
- 1 pint of Heavy Cream
- 2 tablespoons horseradish (in jar – not raw)
- sprinkle of salt.
- In mixer, whip up cream till think and at a ‘dollop stage’ in other word, where if you would take a spoon it would ever so slowly ooze itself off of the spoon
- Add horseradish and a bit of salt.
- Serve in a pretty little bowl along with your fantastic roast.
You have just learned how to make one heck of a great meal that will have your peeps talking long after the meal is over! I assure you!