The aptly named standing rib roast comes from the primary ribs of the cow. It can consist of two up to seven ribs, connected together with the cap still attached. If you were to separate each rib individually, you would end up with two to seven rib-eye steaks.
In contrast to the prime rib roast, standing rib roast has both the “eye” and the “cap” of the muscle, resulting in a variety of flavors and textures in one cut. The eye is much leaner, resulting in juicier, more tender meat. On the other hand, the cap has a much higher fat content, and it has an insanely rich flavor.
You don’t have to choose between tenderness and flavor anymore, as the standing rib roast has both of those.
How to Prepare a Standing Rib Roast
The cut got its name from the preferred method of preparation. This is how it’s done:
Firstly, stand the roast up on the bones, and generously salt the exterior of the meat. Afterwards, cook it low and slow in the oven, have some fun with it on the grill, or put it in the smoker. Also, we recommend you put the entire roast in a vacuum bag with some chicken stock, aromatics, and salt and leave it overnight to soak.
If you’re feeling frisky, you can put the bag in a sous-vide machine for 8 hours at 130°F. After 8 long hours have passed, dry the surface of the roast and sear it quickly on a hot grill. Doing that will ensure that all the connective tissue softens up, and that all the collagen becomes juicy gelatin. Moreover, 8 hours is more than enough time to get the roast introduced with all of the spices.
No matter if you roast it, smoke it, grill it, or sous-vide it, you’ll find yourself looking at a beautiful, juicy, tender pot roast. Serve it with some gravy and mashed potatoes on the side, and enjoy your Sunday dinner.