The standing rib roast is the king of beef roasts as it is usually large and costly. A great piece of meat like this requires nothing more than an impeccable bottle of wine for a true gourmet dining experience.
Standing Rib Roast
Servings
10 Servings
Ingredients
- 1 15-pound standing rib roast with 4 rib bones, meat seperated from bones
- 1 1/4 cup soy sauce
- 1 1/4 cup light brown sugar packed
- 1/2 cup honey
- 1/2 cup prepared crushed garlic
- 4 large onions sliced
Instructions
- Preheat oven to 350 degrees F. Rinse roast and pat dry.
- Place roast in a roasting pan, bone side down, fat side up.
- In a bowl, mix soy sauce, brown sugar, honey and garlic. Pour the soy sauce mixture all over the roast. Scatter onions over and around the roast.
- Bake, uncovered, at 350 degrees for 2 hours, or until a digital instant-read thermometer inserted into the center of the roast reads 125 degrees for medium rare, or 130 degrees for medium.
- Let stand at room temperature for 15 to 20 minutes. Remove meat from bone cradle and place rib side down to carve large slices off the roast.
Tips
- Have your butcher do all the hard work for you. Request that he separate the meat from the rib bones and then tie the meat back onto the bone cradle with string. This will allow the bones to keep the meat moist and flavorful but will make carving a walk in the park.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
Hi Fred! You can marinate (in the fridge!) for up to a day and it will taste delish — enJOY!
i wanted to know if i can leave the meat in the sauce over night and then put in oven? so i dont have to be busy with all steps in one day and im wondering if its “marinated” for longer – itll have a better taste?
Oh I am so sorry! You know ovens really do vary. I just made the exact same recipe for sticky buns in my oven and then in my friends oven. Same exact recipe, same exact temp, same exact baking dish, same exact ingredients etc… and her oven burnt the sticky bun sauce to the point that it was hard, break-your-teeth inedible whereas my oven kept the sauce runny and gooey. If you are inclined to try this again I would marinate it for a few hours then oven sear it for 10 minutes to develop a crusty exterior and then cook it covered until the internal temp reaches your desired doneness.
Hey Betty!!! Good catch. Yes that’s an update I made to the recipe when we shot the video. You can follow either set of directions. The 450 degrees F for 10 mins is how you can oven sear the roast and develop a crispier exterior.
YAY YAY YAY!!! I am sooooooooooo happy!
the video says to bake at 450 and then turn down to 325, but that’s not what the recipe above says…..??
I have made this twice and I am going to make it again for shabbos. Delish! came out perfect.
I was a little disappointed with this recipe. I followed the instructions exactly, except I pulled out the roast after 1 1/2 hours as the gravy was burning so much. Almost immediately the gravy was burning after putting the roast into the oven – and 1.5 hours later the gravy was burnt to a charcoal crisp. In addition the roast itself was not very flavorful. Very disappointed to have spend to so much on a roast that didn’t come out well.