Small Standing Rib Roast Recipe
This small standing rib roast is seared in a hot skillet, then finished in the oven for even cooking and good browning. A smaller roast makes it easy to cook at home with classic results.
Ingredients
- 1 small standing rib roast about 4 pounds (2 ribs)
- 1 tablespoon vegetable oil
- Kosher salt and black pepper
- 3 cloves fresh garlic thinly sliced
- 1 tablespoon fresh herbs (parsley, thyme or chopped rosemary)
- 4 tablespoons unsalted butter
Instructions
- Take the roast out of the refrigerator to bring to room temperature about 1 hour before cooking.
- Season generously with salt and pepper on all sides, including the fat cap.
- Center the oven rack and preheat the oven to 350°F.
- Heat a large cast iron skillet or heavy stainless steel pan over medium-high heat. Add 1 tablespoon of vegetable oil and heat until very hot.
- Sear the roast for about 3 minutes per side, including the ends, until a deep brown crust forms. The meat will release easily when it’s ready to turn.
- Transfer the skillet directly to the oven. Roast for 30 minutes, then flip the meat.
- Begin checking the temperature at 45 minutes with an instant-read thermometer. A 4-pound roast will take about 1 hour total.
- Remove the roast at 115°F for rare or 120–125°F for medium-rare.
- Let the meat rest for 15 minutes before slicing on a cutting board with grooves for the drippings.
- While the roast rests, melt the butter with the sliced garlic, fresh herbs, a pinch of salt, and a little black pepper in a small saucepan over medium heat. Heat it gently and do not let the garlic brown. Strain out the garlic before using.
- Remove the strings, stand the roast on the side where the bones were, and slice. Lightly spoon or drizzle with the garlic butter before serving.
Notes
Storage and Reheating
Store leftovers in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the refrigerator for up to 4 days. For best results, store the roast unsliced and cut pieces as needed.
Reheat gently. Place slices in a skillet over low heat with a little butter or beef drippings, cover, and warm just until heated through. You can also reheat in a low oven, around 250°F, wrapped loosely in foil.
Nutrition
Calories: 991.2kcalCarbohydrates: 0.5gProtein: 41.2gTotal Fat: 90.3gSaturated Fat: 38.7gCholesterol: 203mgSodium: 136.3mgPotassium: 680mgFiber: 0.1gSugar: 0.02gNet Carbohydrates: 0.5g
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