A standing rib roast is an awe-inspiring sight at any banquet – rich, perfectly roasted beef ribeye with a line of brilliant white bones. A standing rib roast is the perfect choice for large family feasts as a center-of-table protein.
Ingredients Servings: 10-12
- 1 Grass-Fed Bone-In Ribeye Roll
- 2 Celery Stalks
- 2 Onions
- 2 Carrots
- Salt & Pepper
- Optional Pan Sauce:
- 1 C Red Wine
- 1 C Butter
Set your oven to 400 degrees.
Clean/peel the vegetables and use them to create a “bed” in the bottom of your roasting pan. They will flavor the jus that collects in the pan while helping keep the roast above collecting juices so it roasts more evenly.
Remove the lip meat that sits above the bones so they are exposed on both sides.
Cut the rib meat from between the bones & scrape them clean, so you have a line of rib bones protruding from the main body (the eye) of the roast.
Cut off any silver skin, membranes, or heavy fat deposits on the exterior of the roast..
Tie a tight loop of butcher’s twine around the roast in between each rib. This will make for a more uniform shape.
Season the roast with salt & pepper.
Rest the roast on top of the vegetables in the roasting pan..
Move the pan to the oven and roast to your desired level of doneness.
Remove the roasting pan from the oven, and put the roast on a clean platter or cutting board to rest (loosely covered with foil) for thirty minutes.
Optional: While the roast is resting, remove the vegetables from the pan and discard them. Pour the red wine into the hot pan and scrape the bottom of the pan with a spatula to get all the browned bits off the bottom. Pour the wine mixture into a small pot and add the butter. Heat, stirring, until an emulsified (smooth) sauce forms.
Serve the roast with your choice of sides and (if desired) with the pan sauce.