Ratamacue Stew: Standing Rib Roast in a Dry Rub Crust

Standing Rib Roast in a Dry Rub Crust

Posted by Unknown Thursday, December 30, 2010 9:50 PM
Labels: beef

For the second year in a row, and perhaps a new tradition in our household, we cooked a standing rib roast for Christmas Day dinner. The pictures below do the roast justice but for a bit more detail, here it is.

Start with a good dry aged standing rib roast. Each of the two years we've cooked this, we've purchased ours from Van Ball's Prime Beef butcher. A great shop with excellent meat, they are very helpful and provide excellent customer service. I have to order our roast in October to be sure we get it for Christmas as it's very popular this time of year.

I rub the outside of the roast with a dry rub consisting of the following:

Olive Oil - 3/8 Cup

Dry Thyme - 3 tablespoons
Dry Rosemary - 3 tablespoons
Garlic, Finely Chopped - 2 tablespoons
Coarse Ground Black Pepper - 3 tablespoons
Coarse Salt - 2 tablespoons

When you're done applying the rub, your hands are a mess. But are they ever finger licking good!

Cook the roast at 200 degrees for about four hours. I actually use a thermometer to monitor the roast and when it gets to an internal temp of 118 degrees, it's time to take it out of the oven and proceed to the next step.
With the roast out of the oven and covered up with tin foil, crank the oven up to 500 degrees and let it settle there for 15 minutes. Put the roast back in and cook for another 15 minutes to get a nice crust built up. Take the roast out of the oven and let it rest for 15-20 minutes before cutting and serving.