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How To Make Standing Rib Roast Recipes And More

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The juiciness, the char, the sizzle of a standing rib roast. Few foods connote luxury as much as this holiday showstopper. But many cooks are intimidated as to how to roast one up or fall back on a traditional rub and end up spending money on a lackluster roast. Fine Cooking is coming to the rescue with seven great standing rib roast recipes plus some how-to guides that will help up the sizzle factor!

What’s the difference between prime rib and a standing rib roast? None. Cut from the back of the upper rib section of the steer,  it usually comprises a total of seven ribs starting from the shoulder (chuck) down the back to the loin. The term “standing” means the bones are included in the roast, which allows the roast to stand by itself.

Remember when cooking, fat is an important part of this roast—it protects the roast from drying out, bastes it while it cooks, and gives the meat incredible flavor. So, you can trim the roast of excess fat, but leave a thin layer (no more than 1-inch thick).

Meat cooks more quickly and evenly when it starts at room temperature, so let your roast stand on the counter, loosely covered, for approximately 2 hours before you cook it. If you’ve frozen your rib roast, let it thaw completely in the refrigerator, and don’t forget to let it come to room temp before you put it in the oven.

For more foolproof standing rib roast recipes, plus, how much standing rib roast per person to make, how long to cook a standing rib roast per pound, check out our roast meat cooking guides how to make a salt crust for a roasthow to cook a holiday roast; and how to carve a rib roast

And for more holiday suggestions, check out our other round-ups such as festive vegetable sides, holiday potatoes, Christmas soup and salad starters, roasted meats like Beef Wellington, plus bar cookies, fudge and  showstopper holiday desserts. And, tell us about your favorite eggnogs on our Facebook page.

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