Beef Recipe: Standing Rib Roast Preparing 2 Ways; In The Oven Or On The Grill

Special Beff Recipe : Preparing 2 ways; In the Oven or on the Grill...Sometimes erroneously called a prime rib ( the cut may or may not be graded prime ), a rib roast is made of the cows ribs plus the eye of meat under them. We do not recommend boneless rib roasts; the point here is to char the bone taste into the meat. Otherwise, you might as well enjoy a rib-eye steak. Again, the temperatures are a little lower than those recommended for beef because this large roast will gain degrees as it rests. Makes 6 hefty servings. Step by Step Directions:


STANDING RIB ROAST

INGREDIENTS :
1 three-bone 612- to 712-pound standing rib roast (see Notes) Butchers twine
2 tablespoons coarse salt, such as kosher salt
2 teaspoons freshly ground black pepper (see Notes)


DIRECTIONS :
Cooking the roast in the oven:
1. Position the rack in the center of the oven and preheat the oven to 375F.
2. To help the roast keep its shape while roasting, wrap and knot butchers twine securely but not too tightly around it, circling the twine in a single loop between each bone and over the eye meat. Coat the roast in salt and pepper, getting the seasonings all over the meat.
3. Place the roast in a large, heavy roasting pan bone side down (so that the bones arc underneath the meat, holding the roast up). Roast until an instant read meat thermometer inserted diagonally into the center of the roast without touching bone registers 118F (our definition of rare), about 1 hour and 45 minutes 122F (our definition of medium-rare), about 1 hour and 55 minutes 128F (our defi nition of medium), about 2 hours 140F (the USDA definition of medium-rare), about 2 hours and 10 minutes or 155F (the USDAs defi nition of medium), about 2 hours and 20 minutes
4. Remove the roast from the oven, set on a carving board, and tent with aluminum foil for 10 to 15 minutes before carving.

Cooking the roast on the grill:
1. Wrap and knot butchers twine around the roast as in step 2 above; coat with salt and pepper. Seal the roast in aluminum foil; place it bone side down in a disposable roasting pan.
2. Preheat a gas grill for high-heat cooking or build a high-heat, well-ashed coal bed in a charcoal grill.
3. Set the roasting pan with the beef on the grill grate directly over the heat, 4 to 6 inches above it. Cover and roast until an instant-read meat thermometer inserted diagonally into the roasts center without the probe touching bone registers 115F, about 1 hour and 20 minutes.
4. Remove the pan and roast from the grill. Unwrap the roastbe careful: the juices in the packet are hot. Discard the pan, foil, and all rendered juices (theyre mostly fat).
5. Return the roast bone side down to the grill grate. If using a gas grill, reduce the heat to medium; if using a charcoal grill, partially close the vents and do not feed the fire. Cover and grill for 5 minutes, then turn the roast onto its side and grill, covered, for 2 minutes. Repeat on the other side of the roast to char.
6. Return the roast to its original position of bone side down and continue roasting until an instant-read meat thermometer inserted into the center of the roast without the probe touching bone registers 118F (our definition of rare), about 3 more minutes 122F (our definition of medium-rare), about 7 more minutes 128F (our definition of medium), about 10 more minutes 140F (the USDA definition of medium-rare), about 15 more minutes or 155F (the USDA definition of medium), about 20 more minutes
7. Transfer to a carving board, tent with foil, and let stand for 10 minutes at room temperature before carving.

Note: You can cook smaller or larger roasts: two bone, four bone, or even five bone roasts. Plan on two healthy appetites per bone. The timing will be dramatically changed; figure on about 16 minutes per pound for medium rare and adjust the timing accordingly, relying on your instantread meat thermometer. For big parties, we prefer to roast two 3-bone rib roasts, rather than one colossal one. Cracked black peppercorns are not recommended. They dont impart enough flavor as they mingle with the juices. But remember that black pepper is indeed perishableit loses much of its zip in long storage. Plan on replacing black pepper every six months or so.