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A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts. One of the roasts, known as the first cut or small end rib roast, contains ribs 9 or 10 through 12 and is next to the loin. The other roast, known as the second cut or large end rib roast contains ribs 6 through 8 or 9 and is next to the chuck primal. It is very tender, but because of its proximity to the chuck, it is not quite as tender as the small end rib roast.
The standing rib roast is cooked standing on its rack of ribs with the fatty side up. During the cooking process, the melting fat bastes the roast keeping it juicy, flavorful, and tender. The bones of the standing rib roast also contribute to the flavor, making it tastier than a rib roast without the bones (boneless rolled rib roast).
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Standing Rib Roast term - Related Content |
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| The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast. |
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| What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken. |
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| When you try this unique pasta recipe, you’ll be pleasantly surprised at how good cauliflower can be when it is roasted and combined with the delicious ingredients in this wonderful dish. |
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| The subtle taste of pears adds a light citrus fruity overtone to the meat of the turkey - a subtle yet flavorful addition that does not overpower the moist meat. |
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| Wonderful side dish that goes great with any roasted meat. |
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| General Guidelines | Roasting Temperatures | Roasting a Rack of Lamb
General Guidelines
Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
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Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations to them. One of the main differences in ... |
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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at the base ... |
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A roasted egg is prepared using two different cooking processes. It is first hard-cooked in simmering water and then it is placed in the oven and roasted in the shell. It is ... |
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| Procedure for Roasting a Turkey | Roasting Time GuidelinesRoasting a Turkey in an Oven-Safe Roasting Bag
Roasting is a dry heat cooking process and is one of the most ... |
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| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
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| A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as ... |
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| A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied. The rolled rib roast is very flavorful, but not ... |
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| A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy. Roasted sweet corn kernels are produced both as a snack and as a ... |
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| Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted. They can be held over an open fame, such as the ... |
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