Standing Rib Roast Oven Rack

Lay roast on the work surface with the rib rack facing down.

Standing rib roast oven rack.

Using kitchen twine tie the roast parallel to the rib bones at each end and between each pair of ribs. Place a roasting rack in a large roasting pan. If oven does not go to 500ºf just go as high as possible transfer ribeye roast to roasting pan fitted with a greased rack fat side up. We want to keep this delicious fat intact so position your knife just to the side of it and perpendicular to the roast.

Combine the salt pepper and garlic powder in a small cup. Click for kitchen twine. For a bone in prime rib figure two servings per rib while a boneless roast will yield two servings per pound. Preheat the oven to 375 degrees f 190 degrees c.

Place oven rack to middle position preheat oven to 500ºf a half an hour before beginning to cook roast. Reduce heat to 325ºf. Roast on a rack in a shallow pan for 25 minutes. Rub the seasoning onto the roast.

For my 2 1 2 pound roast an additional 45 minutes for 130 55 minutes for 140 and 60 minutes for 145. Place on the roasting rack with rib side down and the fatty side up. Weight of the prime rib x 5 total roasting time in minutes for example if you have a 3 pound roast 3 5 15 minutes. Let the roast stand at room temperature for at least an hour.

Preheat the oven to 200 degrees f 93 33 c. Place fat side up on the rack and into a 500 oven for 20 minutes then decrease the temperature of the oven to 325 and continue to roast until desired internal temperature. For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature. Rub roast all over with the house seasoning.

Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Reduce the oven temperature to 350 f and roast for 16 minutes per pound about 1 3 4 hours or until a meat thermometer reaches an internal. On one side of the roast locate the main muscle which should have a c shaped curve of fat hugging it. Arrange the rack bone side down in the skillet.

Roast at 500ºf for 15 minutes. Place roast on a rack in a pan with the rib side down and the fatty side up. Rub the roast all over with olive oil and the house seasoning. Allow roast to stand at room temperature for at least 1 hour.

With a meat thermometer take a reading in the center of the meat after 10 to 12 minutes and remove the meat or let it cook longer to your taste.