Standing Rib Roast

It sounds impressive, doesn't it? It's not difficult. Go ahead and try it for your next special meal. 

Standing Rib Roast - This is a Prime Rib roast. Have your butcher cut the ribs off, and then tie to the meat. It stays moist with the ribs on, but slicing around the ribs is tough. 

1/3 cup Bread crumbs
Dijon Mustard
3 sprigs Parsley
Teaspoon Rosemary
S&P

S&P the roast and roast in 325*F oven for 90 minutes. Combine bread crumbs with parsley and rosemary. 

Remove from oven, coat with Dijon mustard, and bread crumb mixture. Return to oven for an additional 90 minutes or until internal temperature of 145* is reached. 

Remove from oven, allow to rest for 10 - 15 minutes. Remove meat from ribs and slice for serving. Enjoy! 

Simple, huh? :)

Rib roast with ribs along the bottom. "Standing" on it's ribs.

The butcher cut them off and then tied them back on with twine.

See the twine? Salt and pepper to taste. OK, into the oven at 325*F for 90 minutes.

While the roast is cooking, prepare the crust. 1/3 cup bread crumbs. A couple nice springs for fresh parsley, cut up. A Teaspoon of dried rosemary. I also added in some chopped shallots.

When I took the roast out, I decided to cut the twice so I didn't muss the crust. I left it on last time. I'll leave it on next time too. The roast wanted to slide off it's ribs once I cut it. Don't worry about the crust. You're gonna muss it when you slice anyways. :) Live and learn.

Coat the roast in Dijon Mustard. It took a good 2 or 3 Tablespoons of mustard. Dab it all over.

Pat the bread crumb mixture onto the mustard.

Back into the oven for a while more. You want to roast until it reaches an internal temperature of 145*F. Mine was about 6.5 lbs and took an additional 90 minutes.

Once 145*F has been reached, checked with an instant thermometer, remove from oven and allow the roast to rest for 10 - 15 minutes before slicing.

I lifted the roast away from the ribs, placing it onto the serving platter. No, the ribs didn't go to waste. :) They were a special treat for hubby! Ribs are Yummy!

I used my trusty electric carving knife and sliced into slices about 1/2 - 3/4 inch thick. Remember, this is prime rib, the slices are fairly large, even if you cut them thin. You can see here, in the center, Medium Rare. Perfect! The edge slices were a bit more done. Choices for everyone!

Standing Rib Roast, Sauteed Garlicky Brussel Sprouts, Hot Rolls, Hot Fruit Compote, Parsley Red Skin Potatoes. Dessert? Pumpkin Pie with Whipped Cream. :D

Happy Family! :D