Standing Rib Roast

By Kosher Guru / October 11, 2018

Have you ever made something and it just took your breath away how beautiful it looked? Have you ever just wanted to dig in right then and there but knew you needed to restrain yourself for the sake of your followers, and the need to make sure they saw how beautiful it looked too?  Well this is how I felt over the holiday when I made a frenched standing rib roast. I got this piece of meat knowing that I wanted to make it for a super special occasion and what better occasion than a Jewish holiday. This cut was a USDA prime from Meal Mart/Alle Processing. Let me tell you the meat was so good that even the plastic knife used (being it was Sukkot and we used paper goods) sliced right through it. It literally was like butter. Sure the cooking has a lot to do with it, but let me tell you I can’t take all the credit, the meat itself made a huge difference. You can ask your butcher to French it for you, it makes for an amazing presentation that will wow even the biggest food connoisseur. A really good piece of meat also needs super simple seasoning salt and pepper that’s really it. This is a super easy recipe but be warned you need a thermometer. My oven comes with a probe (Check out www.focuscamera.com for the latest and best kitchen appliances) and if you have one be sure to use it, it makes a huge difference in how your meat is cooked. I made my meat using a low and slow method. I learned this from Rebbetzin Shani Lefkowitz who always makes this cut of meat at 180 degrees overnight. I didn’t quite go that low but I did do 200 degrees after blasting it at 500 degrees for 15 minutes to create a nice crust to the meat. So go to the butcher and grab this amazing cut. I’m not sure next time I’m going to wait for a super special occasion to make this after all isn’t every Shabbos special.

Ingredients

  • 1  5 lb  frenched standing rib roast (the meat I used was USDA Prime Meal Mart/ Alle Processing)
  • Kosher Salt
  • Pepper
  • 2 tbsp Olive oil

Directions

  • Allow the rib roast to come to room temperature for about an hour.
  • Preheat oven to 500 degrees.
  • Liberally sprinkle salt and pepper over your meat massaging it in with the olive oil.
  • Place rib roast in a roasting pan that can handle high heat.
  • Place meat in the 500 degree oven for 15 min.
  • After 15 minutes lower the temperature to 200 degrees.
  • Cook your meat at 200 degrees until an internal temperature of the meat comes to 135 for rare (if you like it more cooked allow it to come to internal temperature of 140/145 degrees depending on your preference)
  • This cooking method can take 6-8 hours.
  • Allow meat to rest before digging in.

To Carve slice the bones from the roast and set aside for yourself (it’s the best part you can share if you want to) then slice like a regular roast.

Enjoy!

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Standing Rib Roast
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Ingredients
  1. 1 - 5 lb frenched standing rib roast (the meat I used was USDA Prime Meal Mart/ Alle Processing)
  2. Kosher Salt
  3. Pepper
  4. 2 tbsp Olive oil
Instructions
  1. Allow the rib roast to come to room temperature for about an hour.
  2. Preheat oven to 500 degrees.
  3. Liberally sprinkle salt and pepper over your meat massaging it in with the olive oil.
  4. Place rib roast in a roasting pan that can handle high heat.
  5. Place meat in the 500 degree oven for 15 min.
  6. After 15 minutes lower the temperature to 200 degrees.
  7. Cook your meat at 200 degrees until an internal temperature of the meat comes to 135 for rare (if you like it more cooked allow it to come to internal temperature of 140/145 degrees depending on your preference)
  8. This cooking method can take 6-8 hours.
  9. Allow meat to rest before digging in.
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About the author

Kosher Guru

Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at www.thekosherguru.com. Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.

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