Standing Beef Rib Roast
Standing Beef Rib Roast
Hand-Cut Standing Beef Rib Roast from USDA Choice Beef Rib.
The Bone-In Beef Rib Roast is one of our most popular Roast cuts because of it's flavor and tenderness. Intricate marbling melts down as it cooks and bastes the meat, producing an extremely juicy and flavorful Roast.
Our Standing Beef Rib is Hand-Cut into approximately 6-8lb Family-Sized Roasts, with 3 rib bones - from USDA Choice Grade Beef Rib.
PRODUCT DETAILS:
- Hand-Cut From USDA Choice Beef Rib
- Sized: 6-8lbs
Vacuum-Sealed
Flash Frozen Immediately After Cutting to Preserve Flavor and Freshness
COOKING INSTRUCTIONS
DEFROST
Be sure to defrost your Roast fully before cooking. For best results, we recommend defrosting in the refrigerator at least 1-2 days before you plan to prepare the Roast.
STEP 1: REST
Remove Roast from refrigerator at least 1 hour before cooking. Let sit at room temperature during this time to ensure the Roast cooks evenly throughout the roasting process.
STEP 2: PRE-HEAT & PREPARE
Pre-heat oven to 350º F.While the Roast is resting, prepare a herb rub. Combine olive oil, salt, pepper, garlic, rosemary, and thyme in a bowl and rub the mixture all over the outside of the Roast.
STEP 3 (OPTIONAL): ADD VEGGIES
Place carrots, celery and onion in an even layer on the bottom of the roasting pan to catch beef drippings.
STEP 4: ROAST
Place Roast on an elevated wire rack in the roasting pan. Add any leftover rub or seasonings over the pan. Place in the middle rack of the oven and roast at 350º F for 1 - 2.5 hours. Another general rule is 15 minutes per pound to cook.*Cooking times vary based on oven and preferred level of doneness. See below:*
|
TIME |
INTERNAL TEMP. |
|
|
Medium Rare |
1 - 1.75 hrs |
125º F - 135º F (remove at 120º F) |
|
Medium |
1.5 - 2 hrs |
135º F - 145º F (remove at 130º F) |
|
Medium Well |
1.75 - 2.25 hrs |
145º F - 155º F (remove at 140º F) |
*Remove your roast from the oven when it is 5-10º F cooler than your desired level of doneness. Roast will continue cooking an extra 5-10º F even after it is taken out of the oven.
STEP 5: REST
Remove Roast from oven, tent with foil, and allow to rest at least 20-30 minutes before carving.
*DO NOT cut into the Roast during the resting period. This step prevents the Roast from becoming tough or chewy.*
STEP 5: CARVE
Baste the Roast in extra juices from the bottom of roasting pan. Remove from roasting pan and thinly carve against the grain.
OPTIONAL (AU JUS)
Add roasting pan with drippings and veggies to the stove over 2 burners on high heat. Add about ½ - 1 cup of red wine to pan drippings and whisk until reduced by half. Add in 1 - 2 cups low-sodium beef broth and cook until reduced by half again. Stir in fresh rosemary and/or thyme. Strain out vegetables & serve.
Enjoy!
