EASY 3 STEP STANDING RIB ROAST AKA THE ROAST BEAST! | CHUCK IS COOKIN!

standing rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable while still providing good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Wrap the standing rib roast in cheesecloth, using at least two pieces.

Place the wrapped roast on a wire rack to promote airflow with the ribs facing down.

Store the wrapped roast in a fridge between 34 to 38°F for 5 to 7 days.

Take the roast out of the fridge and unwrap it 5 to 6 hours before cooking.

Rub the roast down with vegetable oil, ensuring it's covered all over.

Season the roast with 2 teaspoons of kosher salt per bone and lots of cracked pepper, including the sides.

Let the roast sit at room temperature for 1 to 2 hours.

Place the roast on a wire rack on a sheet pan and insert a probe thermometer into the center of the roast.

Put the roast in a cold oven on a rack one level lower than the middle and set the oven temperature to 250°F.

Set the probe timer for 118°F and cook the roast, which may take 3 to 4 hours.

Once the probe indicates the roast has reached 118°F, remove it from the oven and cover it with foil to rest for at least 30 minutes.

After resting, broil the roast in the oven at 500°F for 10 to 15 minutes until browned.

Optionally, slice the ribs away from the roast for easier serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens