Classic Standing Rib Roast
Our Classic Standing Rib Roast is…classically British. Our Prime Rib Roast Beef Seasoning gives the roast a very full, rich, savory roast flavor. The flavor you’d expect in the best prime rib you’ll ever carve. We grew up with rib, rump, and other beef roasts. Served with mashed potatoes, Yorkshire Pudding, or both, and that’s what the British sides of our families made many Sundays. We enjoy standing rib roasts anytime of the year, but especially at Christmas. We must have Yorkshire Pudding, but will also roast potatoes, carrots, celery and onions in the pan with the roast. We’ll sprinkle some of the Prime Rib Seasoning on them while cooking. The flavor can’t be beat and the gravy is the best. Enjoy!
Serves 6 to 8
Ingredients:
One 6-7 Pound Beef Standing Rib Roast
2 ½ Tablespoons Olive Oil
2 ½ to 3 Tablespoons Sheffield’s Prime Rib Roast Beef Seasoning
2 Teaspoons Granulated Garlic
2 Teaspoons Sea Salt
2 Teaspoons Freshly Ground Black Pepper
Directions:
Preheat the oven to 325°F.
Cut the rib bones off the roast, and tie back on if not done by the butcher. If the fat cap too thick, trim it back so you have between ¼” and ½” left. Too much and you get too much grease in the pan. Too little and you lose flavor.
Coat the roast with the Olive Oil. Rub the Prime Rib Roast Beef Seasoning, Garlic, Salt and Pepper evenly on all sides of the roast. Heat a saute pan large enough to hold the roast over medium to medium high heat for about 2-3 minutes until the pan is hot. Sear the roast evenly on all sides, about 2 minutes on each side, until well browned. Remove from the heat.
Place a wire rack in a roasting pan. Place the roast on the rack, with the rib side down.
Cook the roast until it is to your doneness. About 2 ½ hours for medium-rare (135°F internal temperature), about 3 hours for medium (145°F), about 3 ¼ hours for medium-well (150-155°F), or about 3 ½ hours for well done (160°F). The roast will continue to cook after removed from the oven, so remove it when it is 5 degrees before it reaches the desired temperature. Lightly cover with foil and rest for 15 to 20 minutes before carving.
Use the drippings for the gravy. Serve with mashed potatoes or Yorkshire Pudding, or both as we do. If you cook the potatoes, carrots and other vegetables with the roast as we do, then you have you dinner in one pan. Enjoy!