A standing beef rib roast is sometimes called "prime rib." Prime, however, refers to the grading of the meat and not the specific cut. The USDA grades beef as prime, choice or select depending on its tenderness, flavor and juiciness. Prime beef is generally reserved for restaurants and is available to consumers only in premium butcher shops. You can prepare this recipe using any good-quality standing rib roast.This recipe features a classic pan sauce. After removing the roast from the pan, pour in wine and stock and stir with a wooden spoon to dislodge the tasty browned bits that cling to the pan bottom; this technique is known as deglazing. As the sauce simmers, it reduces and concentrates in flavor. Beef demi-glace is added at the last minute to enrich the sauce.
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