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.