Standing Rib Roast

Faigy Sorotzkin Faigy Sorotzkin
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This roast is a show-stopper. It has the rib steak flavor that we all know, and a very pleasant chew. We recommend that you cook it to medium, but if you prefer you can cook it to rare or even medium-well. Just don’t overcook it! This recipe will work with a bone-in or a rib-eye.

This method of cooking is known as a sear and bake. It allows you to get that grilled texture and flavor while baking it to the perfect temperature.

4h 8-10
Easy Gluten Free Low Carb No Refined Sugar Paleo Meat Freezer-Friendly

Directions

Prep

  1. Place meat in a pan. Sprinkle salt evenly on all sides and let rest on the counter one to two hours.

  2. Sprinkle black pepper and steak seasoning evenly on all sides. Rub garlic into the meat, distributing it evenly. Drizzle 1/2 cup oil over the meat and massage the seasoning into it. Let it marinate at least one to two hours and up to 24 hours.

  3. If you are freezing the meat, freeze it at this point. Otherwise, continue with cooking directions below.

Cooking

  1. Preheat oven to 475 degrees Fahrenheit or 230 degrees Celsius.

  2. In a pan, place the bones face down. Oven-sear the meat, uncovered, for 15 minutes.

  3. Reduce oven temperature to 300 degrees Fahrenheit or 140 degrees Celsius. Bake uncovered, one hour and 45 minutes for rare (until the internal temperature reads 125 degrees Fahrenheit), two hours for medium (internal temperature of 135 degrees Fahrenheit), and two hours and 15 minutes for medium-well (internal temperature of 145 degrees Fahrenheit).

  4. Remove from the oven and let rest at least 10 minutes before slicing. Slice right before serving.

Credits

Notes:
Timing: This meat is best served fresh. We recommend serving it for a night meal, when it can be cooked close to serving time. For best results, wrap the meat tightly in aluminum foil and cover with a towel so you can serve it warm. If you would like to heat it up, only warm it for about 20 minutes so as not to alter the internal temperature.

This is a very thick meat, so it is important to marinate it so the seasoning has a chance to reach the center.

Description:
Photography by Shoshi Sirkis
Styling by Anat Lobel

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