Originally Posted by cjs
and here's one if he/she feels a little more affluent...
Standing Rib Roast au Jus
One doesn't need to be affluent, you just have to know the butcher
I had a butcher argue with me once when I told him I wanted a bone in standing rib roast. He actually said to me, "No, you want boneless." No, I want bone in. "No, you want boneless." Listen up, chucklehead, I said BONE IN! Sheesh!
I don't care for turkey at all and ham is just so-so in my book, so when the holiday season rolls around I make standing rib roast (a.k.a. "prime rib") from a recipe my mom cut out of the newspaper when I was still a teen. It's so easy even a monkey could do it and it comes out perfectly, every time:
5-7 lb. bone-in standing rib roast
3-4 cloves garlic, cut into slivers
salt & pepper
Preheat oven to 500F. Trim most of the fat from the roast (but not all). Cut small slits all over the top and insert slivers of garlic. Pat salt, pepper and thyme onto the beef. Place the roast, rib-side down, in a roasting pan. Place roast in oven and immediately turn the heat down to375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR. (Very Important!)
Turn the oven completely off. Again, do NOT open the oven door. Let the roast stand for 2 hours. Turn the oven on again at 375F. Roast 40 minutes for medium-rare roast, 55 minutes for medium. Remove from oven. Let stand 10 minutes (loosely tented with foil) before slicing. Slice in 1" thick slices using the rib bones at the bottom as a guide. Cut sideways across the bones to release the slices.
NOTE: Save the meaty roasted bones for making beef stock OR, if you're so inclined, you can turn them into beef BBQ'd ribs. Where I live beef BBQ is practically a sacrilege. But we were doing an art show in Houston, TX a couple of years back and a restaurant actually had BBQ Prime Rib on the menu so we gave it a try. Quite tasty! So when I got back home I dug the prime rib bones out of the freezer... you can guess the ending!