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Standing Rib Roast

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Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.

Source: Martha Stewart Living Television, December 2000
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  • 57Chevy
    27 DEC, 2007
    Gerat receipt. Very moist. Ordered dry-aged, ribs removed and tied. Butcher seasoned it, will ask for no seasoning next time and will try the mustard rub. Trush your instant-read thermometor. Gravy tad salty, added a little sour cream and water.
    Reply
  • DeeBee200
    26 DEC, 2007
    http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
    Reply
  • Bluekat
    21 DEC, 2007
    How long does the Rib Roast usually take to cook? I would like to make sure that all of the side dishes are finished around the same time as the roast.
    Reply
  • Bluekat
    21 DEC, 2007
    How long does the Rib Roast usually take to cook? I would like to make sure that all of the side dishes are finished around the same time as the roast.
    Reply
  • Elsiebee
    17 DEC, 2007
    How long does this size rib roast take to cook? I plan to roast the potatoes and cook the yorkshire pudding, both of which rely on pan drippings from the beef. I want to coordinate so all are ready to serve at same time. Thanks to anyone who can help, and thanks to Shazzer for the hint about dry-aged rib roast!
    Reply
  • Shazzer
    11 DEC, 2007
    If you order a dry-aged rib roast (so worth it!), the butcher will have removed the rib bones and tied them back on. After roasting and resting, cut the string holding the ribs and remove to a separate plate. Then take it to the table, slice the roast in the same direction the ribs ran, it's perfectly easy. Serve the end cuts to the people who want medium, or even run a few slices under the broiler for them. It's a sin to overcook this roast!!
    Reply
  • sativa1234
    11 DEC, 2007
    i would also like to know how to serve portions.. thanks!! cant wait to try this english twist for christmas.
    Reply
  • hon_jr
    10 DEC, 2007
    Looks fabulous! I'm going to cook this instead of a Turkey this Christmas. My wife does not like ANYTHING "medium rare", however: how long should it be cooked to get it to "medium"?? Thanks!
    Reply
  • mef1957
    1 DEC, 2007
    This would be a beautiful presentation for a holiday dinner and looks fantastic on the table too. I see that a 3 to 4 rib roast should serve between 6 and 8 people but my question is, exactly how does one cut and serve this beautiful piece of meat from the table?
    Reply

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