Classic Standing Beef Rib Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 22, 2013
I have a different cooking method I have used for decades, but I have the butcher cut the bones off, then tie them back on. Great flavor for bones and mmmmmmmm! beef barley soup, but you also have a roast so easy to carve and serve. Try it!
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Photo by auntcandie

Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Dallas, Oregon, USA

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Photo by Cynthia Ross
Reviewed: Aug. 22, 2013
It turned out perfect! Here are some "Top Tips" for cooking a standing rib roast. You MUST use a meat thermometer for perfect results. Shop early in the day. Ask your butcher to cut the roast for you and leave in the bones! (I asked for a four-bone roast. It cost a lot, but could serve 12-15 people.) Season with Montreal Steak rub. At 2 hours, 20 minutes, the roast reached 124 degrees. I removed it, covered with a foil tent and let it rest for 20 minutes. The internal temperature was 134 degrees just before I carved it. WOW! It was a nice, deep pink color. Cooked but not raw. I was so happy I did a couple of cartwheels around the kitchen. (Just kidding.) My neighbor came over to see what I was cooking and agreed it was perfectly seasoned and cooked. I would use this recipe again. I made the Jus, but the meat was so flavorful, it really wasn't needed. Just a sprinkle of French salt to finish it. Thank you Campbell's!
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20 users found this review helpful

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Photo by Cynthia Ross

Cooking Level: Intermediate

Home Town: Beverly Hills, California, USA
Living In: San Angelo, Texas, USA


 
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