PERFECT STANDING RIB ROAST
Steps:
- Meat cooked in this way will be perfectly pink from center to edge, with no brown heat ring on the outside and only a small portion of pink, which is the case with any other cooking method. Use lower simmering oven on the AGA, otherwise 200 degrees. Place roast rib-side down in roasting pan, add 1/2 cup of water. Score the roast. Stir together thyme, marjoram, pepper, and garlic. Rub all over the roast. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil. Use lowest rack. Set the internal temperature high limit of the thermometer to 118°F. Figure about 1/2 hr. per lb. of roast; a 10lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off. When roast reaches an internal temperature of 118°F, remove roast from oven, leaving foil and probe intact; set on counter. It will continue to cook by itself. Allow it to raise to 128°F, for 45 min. or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128°F. Meanwhile, raise oven temperature to 500°F. Once roast reaches 128°F, remove foil and probe. Place in upper AGA oven or 500°F oven for 15 minutes to crisp and brown. Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings. Combine mayo, horseradish, and chives. Whip cream; fold into mayo mixture, chill until serving time. Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4 inch slices; serve. Roast should be perfectly pink throughout except for ends, which are for the well-done requests.
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winfred njeru
[email protected]I've been making this roast for years and it never disappoints. It's the perfect meal for a special occasion.
Austen Ladd
[email protected]This is my go-to recipe for standing rib roast. It's always a crowd-pleaser.
jokubas jurgelenas
[email protected]I made this recipe for a special occasion dinner and it was a huge success. The roast was cooked to perfection and the flavor was incredible. My guests were all very impressed.
Princess Fairy
[email protected]This roast is so easy to make and it always comes out delicious. I highly recommend it.
cadynce morgan
[email protected]I've tried this recipe twice now and both times the roast has been tough and chewy. I'm not sure what I'm doing wrong.
Niyonkuru Ramadhan
[email protected]This recipe is amazing! I've made it several times and it always turns out perfectly.
khawaja adeeb
[email protected]I found the recipe to be a bit confusing. The instructions were not clear and I ended up overcooking the roast.
Kanishka Kithmal
[email protected]The roast was a bit dry, but the flavor was good.
sankit rana
[email protected]This was my first time making a standing rib roast and it turned out amazing! The meat was cooked evenly and the flavor was out of this world. I will definitely be making this again.
Addise React
[email protected]I followed the recipe exactly and the roast came out perfectly. It was so delicious and my guests raved about it.
Felicia Prosper
[email protected]This recipe is a keeper! The standing rib roast turned out perfectly. It was cooked to medium-rare, just the way I like it. The crust was crispy and flavorful, and the meat was juicy and tender.
Md Roton VK
[email protected]I made this roast for my family's Christmas dinner and it was a huge hit! The meat was so tender and juicy, and the flavor was incredible. I will definitely be making this again.