Speckle Park Cook Book Glossary

Rib

Standing rib roast

The standing rib roast, often called prime rib, comes from ribs six through twelve of the steer. It is tender, richly marbled and wrapped in a layer of fat, which makes it the traditional centrepiece for holidays and celebrations.

You can buy it bone-in or boneless. The bones act as insulation and a built-in rack, helping the meat cook more gently and evenly, and they add flavour. A good roast has a thick, creamy fat cap on top; ask for two to four ribs, which feeds about four to eight people.

Note that "prime" here is the name of the roast, not necessarily the USDA grade.

Techniques

Season the roast generously the day before, using a dry brine so the salt can reach deep into the meat. Butchers also dry-age rib roasts for weeks to concentrate flavour, but a fresh roast is excellent. Then roast it in a low oven, around 120°C (250°F), until the centre reaches 50°C (120°F) for medium-rare. The reverse sear finish, a blast of high heat at the end, crisps the fat cap and browns the surface.

Plan for carryover cooking: the temperature will climb another 5°C (10°F) or so after it leaves the oven, so pull it early. A probe thermometer is far more reliable than timing.

Rest the roast for at least 30 minutes, loosely tented, before carving; this keeps the juices in the meat. It can also be smoked gently for a deeper flavour, then finished with a hot sear.

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