Perfect Standing Rib Roast (Blast/Off-Oven method)
Use this method to cook Standing Rib Roast for the most perfectly pink, juicy roast beef you've ever eaten.
Equipment
Ingredients
- 2.25 kg (5 lb) standing rib joint
- 1 tablespoon flaky salt
- 1 tablespoon cracked black pepper
Instructions
Preparation
- Weigh your meat joint and make a note of it.
- The day before you plan to roast your standing rib, generously season it with salt and pepper and leave it uncovered in the fridge overnight.
- Take the meat out of the fridge and allow it to come to room temperature before you roast it. This takes at least 30 minutes. Pat off excess moisture and seasoning with paper towels.
- Preheat your oven thoroughly to 500F/260C which can take up to 20 minutes.
Roasting times
- For every pound of weight, leave the oven on for 5 minutes before turning it off and leaving it in there for 2 hours. One pound is equal to almost half a kilo (0.45kg). For example, if your rib of beef weighs 5 pounds (2.2kg), you will need to leave the oven on for 25 minutes before turning it off.
- Place the seasoned, room-temperature standing rib into the preheated oven and roast it at the high temperature for the specified time without opening the door.
- Turn the oven off (but do not open it) and leave the beef inside for another 2 hours.
- When the time is up, open the door and touch the beef to see if it is hot or lukewarm. If it feels hot, you can carve and serve immediately. If it feels lukewarm or cool, turn the oven back on to the highest temperature for 10 minutes to heat it before carving and serving immediately.
- To carve, cut around the eye of the meat to remove the bone. Then, place it onto the carving board and steady with a carving fork before slicing the meat.
Notes
Quantities
Allow one rib per two people for a main meal. You can stretch this slightly if serving lots of sides, so two ribs can serve ⅚ if they are large and you have a lot of other food!
How to make gravy/sauce from the pan drippings
- Using a small hand-held whisk, quickly stir two teaspoons of flour into the beef fat drippings a little at a time to make a paste (a roux).
- Then, stir in a ladleful of beef stock to loosen it into a velouté.
- Stir this mixture into a saucepan of beef stock and cook over low/medium heat for 10 minutes until the gravy thickens.
- Sieve to remove any lumps and serve with the standing rib roast.
Nutrition
Calories: 746kcalProtein: 34gFat: 66gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 29gCholesterol: 151mgSodium: 111mgPotassium: 552mgCalcium: 19mgIron: 4mg
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