Pearl J. Fein’s Famous Standing Rib Roast
Ronnie's Notes
Although old-fashioned, this is still one of the most regal-looking roasts around. This version is an old family favorite: my mother-in-law’s specialty. Suggested accompaniments: Baked Stuffed Potatoes and Creamed Spinach or Broccoli with Garlic and Lemon
Tips: Kitchen Clue Cutting the meat from the bone and tying it back on with string before roasting makes it easier to carve when it’s cooked. Ask the butcher to do this for you. Or, you can roast the meat without carving and tying it. In this case, you’ll have to cut the meat from the bone, after cooking is complete, to make it a “boneless” roast.
Difficulty: Intermediate
Instructions
Preheat the oven to 450°F.
If the butcher hasn’t done this for you, remove the strings that tie the ribs to the bones, if there are any.
Carve the meat from the bone as close to the bone as you can so that you are left with a boneless roast and L-shaped rib bones.
Tie the meat back onto the bones with kitchen string.
Place the paprika, salt, pepper, and garlic powder in a small bowl and add enough water to make the mixture a bit thinner than ketchup.
Brush the mixture on the surface of the roast, including the bones.
Place the roast, bones down, in a roasting pan.
Roast the beef .
Lower the heat to 350°F and cook 15– more per pound, depending on whether you like the meat rare, medium, or well done.
A meat thermometer inserted into the middle of the meat will read 120–135°F for rare, 135–145°F for medium, and 145°F+ for well done.
Let the roast beef stand before carving it.
To carve the meat, remove the strings and place the now-boneless roast on a carving board.
Carve the meat into slices of equal thickness, depending on how many people you will be serving.
Hot and Spicy Pot Roast This isn’t just any ordinary pot roast—it’s hot and spicy.
You can make it milder or even more fierce, if you want.
This is a good dish to serve with Mashed Potatoes or Polenta and steamed carrots.