Standing Rib Roast

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.
Average Customer Rating:
5 out of 5
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Standing Rib Roast
Review 1 for Standing Rib Roast
5 out of 5
5 out of 5
Edmonds, WA
December 26, 2010
Would You Recommend? Yes
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Christmas dinner
December 26, 2010
I have used this recipe to prepare our Christmas roast the last two years. The meat has been perfect and everyone really thought it was delicious. We also prepared the sauce as written in the recipe to serve with the meat and individual Yorkshire puddings. We have been serving a standing rib roast for many years, using many different recipes, but this one is the best by far. The thyme along with the salt and pepper in the "crust" is very tasty. The beef demi glace is worth the price as it really gives a wonderful flavor to the sauce. Try it!