How To Cut A Standing Rib Roast

Rub the seasoning onto the roast.

Step 2 roast for 2 hours 20 minutes for medium rare or until desired doneness. This will be a chunk of rib bone that extends farther into the flesh at the thicker end of the roast. For medium rare it should be 125 degrees f and 130 for medium. Do not saw back and forth with the knife.

Cut the butcher s string that is holding the ribs together. Step 2 cut downwards. Place the beef into a roasting pan rib side down. Remove the beef to a cutting board and let stand for 20 minutes.

If your oven or roasting pan doesn t accommodate both at the same time you can roast in 2 separate ovens if you have 2 ovens. A classic standing rib roast is prepared with the bones still in the meat so if you are presenting the roast on a table for everyone to see it is best to buy a bone in roast. In this demonstration chef malcolm fabricates a bone in beef rib 109 to a standing rib roast back ribs heart steaks and scarapelli. Cut downwards until you hit what is called the top rib.

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Hi rebecca i would cut the roast in half and roast it as 2 pieces in a very large roasting pan that can accommodate both roasts together without touching. Remove the roast from the. Preheat the oven to 375 degrees f 190 degrees c. Check the temperature of the meat by inserting an instant read thermometer into the center of the roast.

Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Once you ve cut the top portion free reverse the blade and slice downward to separate the flesh from the rib bones as shown below. Starting at the end of the roast cut vertically to divide up the meat. Then steady the roast with the carving fork position the knife at the point where the meat and the bones are joined and in one smooth motion cut the rib bones free from the roast.

3 cut the roast end to end into slices less than 1 in 2 5 cm thick. Always look for the grain before cutting into a standing rib roast. Rib eyes are actually steaks cut from the prime rib.