I’m a fan of any roasted meat, preferably done low and slow with a long rest to ensure a tender juicy flesh. I think my favourite joint of meat to roast is a standing rib roast. This joint is a group of prime ribs that can be roasted as one piece. While a lot of butchers will trim the ribs of excess fat I always want an untrimmed joint so I can collect the beef dripping and use it later.
May favourite piece of the prime rib is the deckle. That’s the part that protects and surrounds the eye fillet. It’s fairly fatty but because the muscle isn’t as dense it is very tender and the fat if cooked and rendered well has so much flavour.
Perfect rib eye standing roast
- Standing rib roast at room temperature
- Cos lettuce
- Dried herbs
- Turn on the oven to 150 °C.
- Remove the plastic vacuum wrapping and dry the meat with some paper towel.
- Rub in some salt, pepper and dried herbs.
- Place on a rack in a backing tray (which I line with baking paper to make cleaning easier).
- Place in the oven.
- At the one hour mark, cut a slice of pumpkin and rub in some grapeseed oil.
- Place in a small oven safe container and place in the oven.
- After about 90 minutes (more or less depending on how you like your meat, I suggest less), remove the roasting tray and cover the meat with a tent made from aluminium foil to keep it warm but not cooking.
- Rest the meat for 30 minutes and remove the pumpkin (the timing depends on the size of the slice of pumpkin, I had about 220 g of pumpkin).
- With your favourite carving knife gently glide the knife through the meat to separate the ribs.
- Plate up.
- Capture an image.
- Enjoy the meal.
- Blog about it.
Make sure you enjoy a drink with this. I don’t drink alcohol so I had a nice glass of Canberra tap water.
If you have any comments or questions please send me a comment in the space below.
Please like the Yummy Lummy Facebook page
Please follow me on Instagram
Hope you have a great weekend and eat YUMMY