A Standing Rib Roast, cooked perfectly (in my opinion medium rare) and served on time is easier that you might think. Here’s how I did mine for Christmas Dinner.
A whole Standing Rib Roast consists of seven bones (ribs 6 through 12) and weighs somewhere around twenty pounds. For Christmas, I cooked a four bone, ten and a half pound, loin end roast. The loin end (towards the back of the cow) is also known as the first cut, or the small end. This end is a little more tender than the chuck end (a.k.a. second cut or large end). This is what it looked like fresh out of the butcher’s wrap.
If fat = flavor, and I believe it does, you can imagine how much flavor this one had!
I made a simple rub:
2 tablespoons sea salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
I gave all sides a medium coating and let it sit for about 45 minutes on the counter to come up in temperature a bit.
It went into the Stumps Baby cruising at 225.
Four hours and fifteen minutes later (about 25 minutes a pound) and the internal temp hit 118. At this point, I took it out, wrapped in foil and a couple of towels and let carry over cooking brings the IT up to about 125. This is where you can make some adjustment in serving time. It will hold wrapped in a cooler for an hour or so if necessary before the next step.
I brought the Stumps up to 450 degrees, and exactly one hour before entree time, I put the roast back into the cooker for exactly fifteen minutes. This is to get a little more Maillard Reaction (browning), for the people who like the end cuts. Now, I rested the roast for a second time for thirty minutes, wrapped in foil and covered with a couple of dish towels. Here’s what it looked like, all done and ready for slicing.
I separated the bones,
sliced it 1/2 in thick and served it to rave reviews all around.