standing rib roast

How To Make standing rib roast

• Step 1
  Dry brine roast, with ribs removed, for 2 days in the refrigerator by heavily salting all sides and rib bones with kosher salt and placing in shallow pan on top of wire rack for air to circulate all around. After the two days, a couple of hours before cooking, re-tie ribs to roast using butcher twine and allow to come to room temperature. Keeping the bones tied to roast imparts extra flavor, and you can enjoy the rib bones the next day.
• 
  Step 2
  The dry salted brine will have absorbed the salt and help the roast remain moist. Now season roast with salt, pepper, paprika, onion and garlic powder, thyme and rosemary (to give a flavorful crust) ...roast must be at least 5 lbs.
• Step 3
  Preheat oven to 375. I also recommend in-roast temperature probs if you have them or a good instant read thermometer.
• 
  Step 4
  Place in shallow pan and leave in oven for 1 hour.
• 
  Step 5
  After 1 hour turn oven off, but do not remove and DO NOT PEAK or open oven door. Let the roast sit...in fact, you may roast in the morning and leave in the oven until your afternoon/dinner serving. We usually roast a couple of hours before serving.
• 
  Step 6
  Check the roast temperature and turn oven on to 375 (with roast still sitting in oven) for 30 minutes before serving...take out after 30 minutes...will be rare and hot! Delish! We like our roast at rare, 120 degrees...but you may want it at a different temperature...depending on your preferred cooked level, you may need to remove the roast before the 30 minutes is completed.
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  Step 7
  The final product!
• 
  Step 8
  And, on the table with sides! Perfectly rare prime rib!
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