Standing Rib Roast

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The holidays are here and it’s time for a treat. So pull out the standing rib roast and make it fabulous!

I’m not sure why a standing rib roast is considered just holiday food, but it’s better than no roast. The greatest part about living in the UK was Sunday afternoon meant a roast for dinner. NOTHING beats a perfectly cooked roast, a few types of veg, and Yorkshire pudding, and of course, a yummy dessert.

Making a standing rib roast is so easy! If you have never made one, you’re going to love how easy it is and how fancy it will present. They are expensive but well worth the cost if you like rib-eyes. Even though it will be seasoned heavily, don’t skimp on the quality of meat. A bad steak is just an atrocious chore to get through.

This recipe is incredibly different than any roast recipe I’ve seen. You know there’s at least one reader googling this statement just to prove me wrong. To you sir, I say (God I want to say Namaste, but I haven’t ranted about it enough for anyone to realize that I’m being ironic and HATE people saying that!) go away! I’ve completely lost my train of thought now because my hatred of basic yogi b$#ches is winning the war. When I was thinking about my favorite roasts they’ve all had a small crust of sorts on them. Whether that’s garlic, horseradish, or even mustard. So as my brain was attempting to crunch through that – I swear you just need to imagine a fat lazy hamster on an old rusted out squeaky wheel to get the full picture of my brain trying to function. I had a boy moment, which through the years I’ve learnt not to listen to, because the time that I did listen, I ended up with chicken-orange whisky. But none the less the boy in me won because I was sitting there thinking, “I like roasts, I like kebabs…what do I get when I mix the two together??? A roast with a kebab crust!! BOOOOM!” It was nearly that much of a “BOOOOM!” moment. I was glad no one was there to witness it.

My inane nature aside. This was amazing. It had the savory, aromatic, had the rich flavors that you would associate with a seekh kebab and the deep richness of a great steak. I like to cook my roast to rare, simply because during the time it’s resting it’ll still cook up a couple degrees, and an over cooked steak is just sadness.

The greatest part of making a roast is that it’s a one pot dish. You just scoop the veggies out of the drippings pan and serve. That said, I didn’t do too many veggies in the pan and instead served this rich and flavorful roast with cumin hassleback potatoes, fenugreek hassleback potatoes, cardamom scented sweet potatoes, charred peppers with a garlic aioli, roasted eggplant with chili yogurt, grilled carrots with cumin serrano yogurt, and Yorkshire pudding. Needless to say there was just as much dessert and ginger tea. No one moved after dinner for quite a while! But it was amaze-balls x100!

Standing Rib Roast

Course: Main CoursesCuisine: Punjabi Fusion, AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

3

hours 
Rest Time

10

minutes
Total time

3

hours 

15

minutes
Cook Mode

Keep the screen of your device on

Roast:

  • 4-6 lbs bone-in rib roast, trimmed

  • 3 onions, cubed into 2 inch pieces

  • 4 potatoes, cubed into 2 inch pieces

  • 4 stalks celery, cubed into 2 inch pieces

  • 1 bunch carrots, cubed into 2 inch pieces

  • 1 head garlic, with the top cut off

  • 1 bay leaf

  • 1 cup beef stock

  • SPICE PASTE:
  • 1 tbsp chili powder

  • 3 tbsp cumin, ground

  • 2 tbsp coriander seeds, ground

  • 1/2 tsp cloves, ground

  • 1 tbsp crumbled dried fenugreek

  • 1 tsp dried mint

  • 1/4 tsp cinnamon, ground

  • 1 tsp powdered garlic

  • 2 tsp powdered ginger

  • 2 tsp smoked Spanish paprika

  • 2 tsp onion powder

  • 1 tsp mustard powder

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 1/4 cup olive oil

Equipment/Specialty Items

Directions

  • Prepping the Roast:
  • Preheat oven to 450 degrees F.
  • Prepare the roast materials and set aside.
  • In a small bowl mix in all of the spice paste ingredients.
  • Leaving the laces on completely cover the roast with the spice paste.
  • Scatter the veggies on the roasting pan.
  • Add in stock and bay leaves.
  • Roasting:
  • Place the roast on the roasting rack and into the roasting pan.
  • Place roasting pan in the preheated oven and cook for 25 minutes.
  • Baste the roast with the drippings.
  • Reduce the temperature to 350 degrees F, put in thermometer and continue cooking the roast til desired done-ness. 125 degrees F for rare and 130 degrees F for medium rare.
  • Remove the roast from the oven and transfer to a cutting board. Let the roast rest for 15 minutes before carving.
  • Cut the laces and carve the roast.
  • Serve:
  • Arrange the carved meat on a serving platter. Serve with the veggies and the pan juices.

Notes

  • You can also sous vide this – I would suggest cooking it at 132 degrees for 6 hrs.

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