Christmas meals are a big deal around my house. As a kid, we always went to my Papaw and Mamaw’s house on Christmas Eve for a big meal and gifts. After all of our Christmas morning festivities, we would go to lunch on Christmas Day with my Granny and Grandpa. Both of these events had a lot of food because I have a pretty big family. I am so proud to say that I was born into a family of excellent cooks, on both sides, so cooking has always been fun for me.
- A standing rib roast can contain anywhere from 2 to 7 ribs. This is the same cut of meat that butchers use to cut ribeye steaks from, which is probably why it is so yummy.
- If you have a local butcher, most will cut and tie, so that it makes carving extra easy for you. But if you want it to stand on a platter, you may not want it cut. The flavor is the same either way.
- I always tell people to buy their meats and seafood from a local butcher. I live in Hendersonville, NC and my butcher of choice is M&M Meatlocker. If you don’t live locally, find a local butcher in your area. Trust me when I say it makes a difference.
- Butchers can do speciality cuts, explain things better than the grocery store or big box retailer, and advise you on how to prepare things. Additionally, they are great at helping with special requests and getting hard to find items.
- But the best reason? I just think their products are better. The standing rib roast that I purchased was fresh, never frozen. The same for my turkey at Thanksgiving. My butcher shop grinds their ground beef fresh in the store with no additives, they make fresh breakfast sausage that is amazing and I guarantee you that the steaks they sell rival any you have had at any restaurant.
- When it comes to good quality food for my family, I am always going to choose the quality at M&M over any cheaper price. You can just taste the difference in their products.
So now for the cooking part! It is so simple and easy. The recipe that I followed is linked here, but I also went ahead and filmed a YouTube video for you that I embedded below. I would love it if you would watch it and let me know your thoughts and if you enjoy a standing rib roast this holiday season! The cooking temperatures and full recipe are below the video for your reference too!
- The night before cooking, remove the standing rib roast from the package and coat it with the salt. Leave uncovered, in the roasting pan, in the refrigerator.
- Two hours before cooking the roast, remove from the fridge and let it come to room temperature.
- Coat the standing rib roast with the cumin, black pepper and garlic powder mixture.
- Place it in the roasting pan, ribs down and fat up.
- Place roast in a pre-heated oven at 200˚, uncovered.
- Roast for 3.5-4 hours. Keep a watch and use a meat thermometer to reach the appropriate temperature, per the chart below.
- Once temperature is reached, remove from oven and cover with foil. Let stand for 30 minutes.
- Turn the oven up to 500˚. After 30 minutes return roast, uncovered to the oven.
- Keep a careful watch, once the outside is seared and browned (approximately 15-30 minutes) remove and let sit another 5-10 minutes and slice.