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.
- Cook Time
- Prep Time
- 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
- 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.
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