Foolproof Prep

If you’re new to standing rib roast, you might not be sure where to start. Rest assured, it’s actually a low-maintenance meat to prepare, as long as you follow a few simple tips.

• ALWAYS start with a room-temperature roast—we recommend letting it sit for at least an hour before roasting. This allows it to cook more evenly.
• ALWAYS season your roast. Let our butchers season it for you, or use a simple mixture of salt, pepper and fresh herbs such as rosemary or thyme. Be generous with your seasoning—this is a large roast!
• NEVER cook a standing rib roast without a meat thermometer. If you haven’t used yours since last year, we recommend buying a new one. This is the only way to determine doneness with a roast of this size.
• ALWAYS remove your roast before it has reached your desired level of doneness. We suggest removing it from the oven at 120°F. Residual heat will continue to cook the beef. The larger the roast, the more residual heat. Let the roast rest for a minimum of 30 minutes, or until the internal temperature reaches 130-135°F, for a pink medium rare.

THE PERFECT PAIRING: HONIG NAPA VALLEY CABERNET SAUVIGNON

This Cabernet is fragrant, with lively flavors of passion fruit and gooseberry. It’s rich and inviting, and pairs beautifully with heavier meats—like our tender, flavorful standing rib roast.

A DELICIOUS WAY TO SLICE AND SERVE

Remove your standing rib roast from the pan and let rest on a large cutting board. Choose a cutting board with a rim or grooves along the perimeter to catch the juices. When ready to serve, remove the cradled bones for easy carving. Simply snip the butchers’ twine with scissors and discard. Pull the bones away from the roast and use a large knife to cut through the small amount of connective meat where the bones are still attached. Lay your roast fat side up, and you’re ready to carve!

While some prefer a thick-sliced standing rib roast, we suggest thinly slicing the meat to allow its tender, silky texture to shine. Serve with a simple au jus made from pan juices and a generous dollop of horseradish.

To make au jus – first remove the standing rib roast from its pan. Place the pan over 2 burners on medium heat, skim off almost all the fat and bring to a simmer. Add about 1 cup of beef stock and about half a cup of red wine and reduce. Finally, add 1 tablespoon fresh thyme or rosemary and finish with a pat of butter.