Standing Rib Roast

A Standing Rib Roast is cut from the rib section of the cow and will include ribs. Some places will still call it Standing Rib if there is only 1 rib bone present, but it really should have about 3 ribs. The ribs will be on one side of the roast, with a layer of fat on the other. The “short rib” end of the ribs will be cracked. The meat is generously marbled.

Half-standing Rib Roast

A Half-standing Rib Roast will have the short ribs completely removed. Some will have the “longer ribs” removed as well, then tied back on with string (after cooking, the string can be cut and the bones removed easily for carving.)

Cooking Tips

Roast rib-side down, so that the fat layer is on the top.

Count on about 2 servings per rib.

Dry roast in oven at 350 F (180 C), allowing about 18 minutes per pound for medium-rare, 20 minutes for medium and 24 minutes for well-done. Using an instant-read meat thermometer, cook to 145 F (63 C) for medium-rare, 160 F (71 C) for medium, and 170 F (77 C) for well-done. When cooked to the point that you want it, remove from oven and let the meat rest, covered for about 15 minutes before slicing and serving; for a Rib Roast of 4 or 5 ribs, let rest for 30 minutes, covered.

Or use “Ann Seranne’s Method for Rib Roast of Beef.”