Standing Rib Roast
1 beef rib roast (5-7 ribs will feed 8 – 10)
½ cup vodka (optional)
3 tablespoons coarse or Kosher salt
1 tablespoon freshly ground pepper
Bay leaves (optional)
Rub the roast all over with the vodka, if using. This begins to break down the fat and make the meat very flavorful. Let the roast sit, fat side down (soaking in more vodka) at room temperature for up to two hours.
Rub in salt and pepper. Turn the roast fat side up, lying on a bed of bay leaves (if using) on a rack in a roasting pan.
Heat oven to 500 degrees.
Put the beef in the oven and roast for 20 minutes. Then turn down the heat to 325 and cook for 15 minutes a pound for rare to medium rare. The juices will run slightly pink when you stick a knife tip into the meat. Ovens vary so use a meat thermator.
About a half hour before the expected end of the roasting time insert thermamator in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°.
When the beef is cooked, it is very important that it sit in a warm place so that the meat reabsorbs all the juices.
Pro. Tip: Use a long, sharp knife to carve your roast.