Growing up at my house, a standing rib roast was the go-to celebratory dinner.
When my mom passed away a year ago, one of my most treasured phone calls came from one of her well-traveled friends who was 94 last year. He touched my heart so much when this kind man took the time to call. He had a successful career that took him to many fancy dinners and restaurants around the world. We reminisced about the good times.
A favorite part of our conversation came when he said, “I have been blessed to eat at some fine restaurants and extravagant events, but NO ONE cooked a rib roast as delicious as your mother’s.”
With New Year’s Eve approaching, or for other special occasions, I thought that many of you might like to try her recipe for Standing Rib Roast. Besides being delicious, it’s very easy and costs a lot less to prepare these in your own kitchen (as good as they are at favorite steak houses).
Happy New Year everyone!
- 6 pound standing rib roast
- Salt and pepper
- Place the roast fat-side up in a shallow roasting pan. Season with salt and pepper. Do not add water. Do not cover. Bake at 325 degrees to desired degree of doneness.
- Rare: 2 ¼ hours
- Medium: 2 ½ hours
- Well Done: 3 ¼ hours
- If your roast is larger, lengthen the cooking time. When the roast is done, remove from the pan and allow it to rest about 15 to 20 minutes. This makes the roast juicier and easier to cut. Serve with Horseradish Cream Sauce by whipping one cup of heavy cream and stirring in 3 to 4 tablespoons of prepared horseradish. (My father grew horseradish in our backyard.)
Tell Me: What’s your favorite entree to enjoy during New Year’s?