Standing rib how many ribs

The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. If you buy a roast with the ribs attached, have the butcher remove the the backbone, or the roast will be difficult to carve.

Allow at least 6 ounces of cooked, trimmed meat per adult. A boneless roast will give you about two servings per pound, and a bone-in roast will give you one to one-and-a-half servings. Most prime rib recipes call for very simple seasonings.

Prime rib roast doesn't need a marinade or any complicated preparations; the meat speaks for itself. If you like, prepare a simple seasoning rub : Fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all excellent matches for prime rib.

But don't salt the roast until right before cooking. To infuse even more flavor, sliver the garlic, make tiny slits in the roast and insert the garlic bits. Chef John uses a simple formula to determine the cooking time. With an oven temperature of degrees F, all you have to do to determine the cooking time is multiply the weight of your roast by five and round to the nearest minute. Keep in mind that you'll need to let the roast come to room temperature for at least 4 hours prior to cooking, and you'll need to let it rest in the oven for 2 hours after cooking, so be sure to factor these into your cooking time as well.

Place the rib roast in a roasting pan and allow it to come to temperature for at least 4 hours. This will ensure it cooks more evenly. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt. Before buying your roast, consider how you plan to serve the meat to your guests.

If it is the main course for a sit-down dinner, plan on 1 pound per person, or one rib for every two diners. As an example, you can plan on a four-bone roast generously serving eight guests. When in doubt, err on the side of buying too much; leftover prime rib is just as tasty the following day. Plus, no proper Southern hostess ever wants to run out of the main attraction at her home. If the six or seven rib roast in the meat case is too large for your purposes, simply ask your butcher to cut it down.

You can also ask the butcher to cut the meat off the bones and tie it back on, which really helps in the carving process once the roast is cooked. Prime rib is sold bone-in or boneless, but a bone-in roast is the best choice for guaranteed juicy succulence. Beef Prime Rib What's the Difference?

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