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Perfect standing rib roast – no problem

Standing rib roast

Paula’s Standing rib roast

Two fool-proof standing rib roast recipes

I’ve had several requests for fool-proof recipes for standing rib roasts. Here’s how I do mine: I like to start it out at a high temperature to sear the outside and then roast it really slow so that it stays moist inside. I start by seasoning the roast, then put it rib side down, fat side up, in a pan and roast at 450 for 10-15 minutes.(Yes, the oven may get splattered).  Reduce oven temperature to 250 and roast until thermometer reads about 125 for rare and up to 145 for medium. The roast continues to cook at least 5 degrees more when it’s out of the oven. Let it rest, tented loosely with foil, for about 20-30 minutes before carving.

Paula’s fool-proof standing rib roast

Here’s another, more detailed one from Paula Deen, who, when I interviewed her way back when, said this is her most popular and perfect recipe for rib roast. This cooks at a lower temperature so you won’t get the splatter in the oven that you get from my recipe.

1 (5-pound) standing rib roast

1 tablespoon House Seasoning, recipe follows

House seasoning – this is also my “master” seasoning that I mention on my UTube videos. 

Keeps in cool place, covered, up to 6 months.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Tip from Rita’s kitchen:

I usually divide this in half and then add sweet paprika to taste and a couple finely crumbled bay leaves to one half and use that as a general purpose stew, etc. seasoning.

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Can you help?

Ranch dressing like Taco Casa. I always enjoy talking to Gene Kennedy, owner of this Cincinnati hometown restaurant chain. For a while now, I’ve been getting requests for his ranch dressing. When I asked, or rather tried to coerce him, for the recipe, he chuckled and more or less said “no dice”. Legions of his fans have asked for this over the years so you’ll just have to go and enjoy it at Taco Casa.
Gene is going to be a guest on my cable show, so I’ll ask him to at feature it for tasting. If you have a similar one, pls share.


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  1. Carla

    Hi Rita:

    My husband and I want to know if you can give us a good recipe for a rolled rump roast. We want to make sure its tender. It weighs 2.5 pounds. Thanks!

    Have a great holiday!

    1. Rita Heikenfeld

      Hi, Carla,
      My mom used to make rump roasts for our large family – still one of my faves. No real recipe but here’s how I do it:

      First, bring roast to room temperature, pat dry and make several fairly deep slits in it and insert thin pieces of garlic down into the slits – Use a large clove of garlic. I like to rub mine with a bit of olive oil, too.

      Sprinkle with salt and pepper. Now I like Lawry’s seasoning salt but Mom used plain salt and it always turned out good.

      Put in a metal pan, not a glass one because you’ll want to preheat the oven to 475- 500 and some glass pans can’t take that heat. Another tip is not to use a too large pan because any drippings that form will evaporate away during the roasting process. Anyway, put the roast, fat side down (if there is a fat side…) and let it sear for about 20 minutes. There may be some splatter. Then add a small chopped onion and a cup or so of water – sometimes I use low sodium beef broth, and reduce heat to 275-or a bit less. Roast about 20 minutes per pound – we like ours medium rare so I start after checking 30 minutes insert a meat thermometer deep in the middle and go from there. Remember there is carryover cooking after you take it out of the oven and lightly tent it with foil to let it rest and redistribute juices. Rump roast is not the most tender roast so that’s why we don’t like it well done, as it tends to get dry. Let me know if this helps.

      I have a friend who makes it this way and it’s always tender, but will be well done. Put the roast in a sprayed crockpot, mix a can of mushroom soup and a can of beef broth together, pour over roast and cook on low anywhere from 5-8 hours, until done and tender depending upon the size of the roast. You can throw some carrots and potatoes in there too but put them in first and put the roast on top of them. It won’t hurt to cook it a bit longer in the crockpot, either.

  2. Valerie Bays

    Hi Rita,
    If you want to cook two five pound standing rib roasts in the same oven can you use the recipe above?

    1. Rita Heikenfeld

      Hi, Valerie,

      I have done that with success, but here’s the deal. You’ll want an oven and roasting pans large enough to accommodate both roasts with a good amount of space between the pans so air can circulate well around both roasts. The roasting time will be a bit longer. Use a thermometer and remember there is resting time when you take them out and tent them with foil to let juices redistribute so the internal temp will raise a bit at that time.

      Don’t be alarmed if your element in the oven stays on longer than usual. That happens because the 2 roasts will cool it down more than just 1 roast would.

  3. Valerie Bays

    Thank-you so much Rita. Your reply is just in time for our Christmas dinner.
    I love your recipes and will be using your website more often.
    Have a wonderful Holiday!

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