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Foolproof Standing Rib Roast Recipe - This easy gourmet Christmas dinner entrée is sure to impress this holiday season!
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Foolproof Standing Rib Roast Recipe: https://www.pauladeen.com/recipe/foolproof-standing-rib-roast/
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0:00
- Hello y'all.
0:01
It's beginning to look a lot like Christmas around here.
0:05
I'm trying to get myself cranked up
0:07
and get in the spirit,
0:09
of things that's, required this time of year.
0:13
So I've put on my Aunt Peggy's,
0:17
Sterling silver Christmas tree.
0:19
I've seen her wear this,
0:22
gosh, I don't know 30 or 40 years.
0:25
And I've always just loved it and,
0:29
like one or two Christmases ago I said,
0:34
"This sterling silver Christmas Tree,
0:36
it just gets prettier and prettier to me."
0:38
So she took it off and she said,
0:40
"Here, I want you to have it."
0:42
So thank you great, great, (laughs)
0:44
for my sterling Christmas tree.
0:47
And every time I look at it,
0:50
I'm thinking of Aunt Peggy.
0:52
All right, let's see what else have we got going?
0:58
Theresa, of Brunhilda as she's affectionately
1:03
known around here,
1:05
is on vacation.
1:07
And so there's gonna be somebody else,
1:10
helping me here in the kitchen today besides Eddie,
1:13
and her name is Casey.
1:15
Come here, Casey.
1:16
(Casey laughing)
1:18
This pretty little girl,
1:20
has been a part of,
1:25
Paula Deen Enterprise now for, how many years?
1:28
- Started '05 at the restaurant.
1:31
Yeah so-
1:33
- 16 years? - 16 years.
1:34
- It would 17 years.
1:36
- Yeah.
1:37
- (laughing) And she plays such an integral part,
1:42
in our office day-to-day stuff.
1:45
We couldn't do without Casey.
1:47
She's one of those sweet things,
1:51
there's no drama with her, no drama.
1:54
And she's just a delight to be around and to work
1:58
alongside of her.
2:00
So she's gonna be taking Theresa's place.
2:03
(Casey laughing)
2:03
What'd you tell her Eddie when she came
2:05
in here this morning?
2:06
- [Eddie] I don't remember.
2:07
- Yes you do remember.
2:08
(all laughing)
2:10
It was something what she had to do
2:12
if she was gonna impersonate Theresa.
2:15
- [Eddie] Hey, are you sure that wasn't Michael talking?
2:17
- No, it was you.
2:18
- It was me, okay. (ladies laughing)
2:20
I don't know, was it something like,
2:23
did she bring her favorite room spare quarter?
2:25
(all laughing)
2:28
- Yes, didn't you come in riding your broom's day
2:30
this morning? - No, didn't not.
2:32
No, are you got to Theresa.
2:34
- [Eddie] No, I think Michael said
2:36
she has some tall pointy boots she has to show.
2:39
(all laughing)
2:42
- Oh, we tease Theresa unmercifully,
2:45
but well she gets the job done, doesn't she?
2:47
- She does, she does.
2:49
(woman laughing)
2:50
- So she's on vacation somewhere.
2:52
Does anybody have any idea where she is?
2:56
- [Eddie] I don't know. I'm not sure.
3:00
Of course she's in the mountains somewhere.
3:02
- Oh good, she's not in town.
3:04
Good. So she's getting away from it all for a while.
3:09
Well, I think we all make it through Theresa.
3:12
We'll miss you, but we will make it through because,
3:17
y'all left me incompetent things here with Casey.
3:21
So I have made this before, on the show,
3:26
maybe three times I don't know,
3:29
but it's a recipe that I've continued to need
3:33
to show y'all,
3:34
especially this time of year,
3:39
because a lot of people are like me I think,
3:42
I serve beef at Christmas.
3:44
I serve Turkey and Ham at Thanksgiving,
3:48
but it's beef for Christmas.
3:51
And I don't have to tell y'all that prices on food
3:55
has just gotten scandalous.
3:59
And this is a very expensive piece of meat,
4:02
and the last thing you wanna do is ruining
4:06
this piece of meat.
4:08
So a friend of mine, Ann Hanson,
4:11
shared this with me, oh gosh,
4:14
30, 35 years ago.
4:18
And of course back then there was very
4:21
few standing rib roast in our kitchen, (laughs)
4:24
because they were pricey even for full prices
4:27
have gone crazy,
4:29
but Ann shared with me how she did outstanding ribs,
4:35
and I'm telling ya,
4:36
I put it in a cookbook and I call it
4:39
a foolproof standing rib roast,
4:41
because it doesn't matter what size your roasty is,
4:45
if you follow these instructions,
4:48
it will turn out perfect every time.
4:50
And when I say perfect,
4:51
I'm gonna be looking for a medium rare on this.
4:56
So, I had the butcher,
5:01
tie this up,
5:04
and I'm cooking it with the boning,
5:08
because I just love the flavor that this bone gives it.
5:12
Now your butcher if you want to have him,
5:17
take the bones off the meat,
5:20
he can do that and then play some right back
5:23
in time back up.
5:24
So, it's very easy for you to just take the rib bones
5:29
and slice them in two for people that are bone gnawers,
5:32
like me. (laughing)
5:34
So this one's tied up nice and tight.
5:37
And all we're gonna do is,
5:41
rub this with house seasoning real good,
5:46
because we're gonna want a kind of a cruck salty crust,
5:50
on the outside of it.
5:54
And I'm using my house seasoning,
5:58
if you don't have house seasoning
6:00
you can just mix up garlic powder,
6:03
onion powder,
6:06
salt, and black pepper.
6:11
All right and I also recommend,
6:12
that you, sit your rib out,
6:17
and let it get to room temperature,
6:20
about 1/2 an hour.
6:23
Now I've got our oven on 375,
6:28
(oven clanking)
6:31
put those handles down.
6:36
- [Eddie] Do you wanna refresh people
6:38
on what your house seasoning?
6:40
- Yeah, I just said that.
6:42
- Did you?
6:42
- If they've got onion powder, garlic powder,
6:46
salt and pepper, you can mix it together.
6:50
Eddie you're not paying a bit,
6:52
- I'm not, I'm not. - Attention
6:53
to what I'm saying,
6:54
I wonder what you're thinking about.
6:56
- [Eddie] I was staring window crunch.
6:58
(all laughing)
7:00
- He's daydreaming y'all. (laughs)
7:04
He's probably thinking about how much he's got to do still.
7:08
Right Eddie?
7:10
- I'm not-
7:11
- Are you trying to keep an eye on the crew.
7:13
- [Eddie] Actually I was looking
7:14
at them not gonna turn over that way.
7:16
- What were you looking at?
7:17
- [Eddie] I was looking at what Jason was doing outside.
7:21
- You have to watch Jason? (laughing)
7:24
You do have to keep an eye on little Jason.
7:27
All right, so we've got our oven preheated to 375 degrees.
7:33
We're gonna put this in and let it cook
7:35
at that temperature for one hour.
7:38
And then I'm gonna cut our oven off,
7:41
and we are not gonna to open the door and not for anything,
7:46
because it's amazing the heat that can escape
7:49
with just one opening of your oven.
7:52
So we don't wanna do that,
7:54
and about 30 to 45 minutes before you're ready to serve,
8:00
cut your oven back on I think it's at 350,
8:04
that you now turn the oven back on to 375,
8:09
and just let it cook for about 30 more minutes.
8:14
And it should be a perfectly beautiful,
8:18
up standing rib roast.
8:19
Now, if you'd like your meat well done,
8:21
I would say get a Chuck roast,
8:23
(all laughing)
8:25
because this meat really should be in my way
8:30
of thinking, medium rare,
8:33
medium to medium rare.
8:35
So if you can't go that route,
8:37
just let it cook a little bit longer.
8:40
So that's it.
8:41
That's it, we're gonna put it in the oven one hour.
8:44
We're gonna set the timer for Casey.
8:48
Let's see, where's that timer.
8:50
- Right there. - Right there yeah.
8:51
One hour. Okay.
8:52
So, I'm putting it in this small oven,
8:54
(timer ticking)
9:02
I might have to lower that glass but it's fine.
9:06
Okay. So there we go.
9:11
It's 11:30, right now,
9:15
so if I wanted to serve dinner at five o'clock,
9:20
I would turn the oven back only at 4:00.
9:24
But do not open that door,
9:26
do not open your door.
9:32
It's really so so easy.
9:35
So that's it for that.
9:37
So, we'll be back and look at that roast
9:39
in about four or five hours, right?
9:41
- Yep.
9:42
- I just got to make sure that I cut that temperature off,
9:46
so it won't overcook.
9:48
I think our timer, is fixing to go off.
9:52
It's been almost an hour,
9:54
it's hard to believe,
9:56
we're down to like one minute.
9:58
(timer ticking)
10:01
I'm just gonna go ahead and turn it off
10:03
since we know it's been an hour,
10:06
okay, everything's off,
10:09
and we're not gonna open that door no matter
10:12
how badly we want to see that roast.
10:15
We're not gonna open that door.
10:19
Even if the house is on fire,
10:20
we're not opening that door. (laughs)
10:23
Okay. I think that I'm gonna be serving
10:26
that prime rib,
10:27
that standing rib roast in about an hour.
10:31
So I'm gonna go ahead and cut her up and back on,
10:34
and I'm gonna leave it for 45 minutes at 375,
10:39
and then we'll finally be able to open that door,
10:44
but you know what Casey?
10:46
I have more people,
10:48
when I'm out and about.
10:50
They say that staying in rib roast recipe,
10:55
is incredible, and it works every time.
10:58
- Does it matter the size of it?
11:00
- No, no. It doesn't matter.
11:03
It doesn't matter.
11:07
The temperature is 375 you might wanna check
11:11
because I don't have any system,
11:14
adjust at 375.
11:17
I think, I think. (laughs)
11:22
- 45?
11:23
- Yes, 30 to 45 minutes,
11:25
we'll pull it out and you really need to let it stand
11:28
for 10 or 15 minutes before you curve it.
11:31
But you see I can't wait that long.
11:33
(ladies laughing)
11:35
Okay, so I'm about,
11:38
maybe 20, 30 minutes away
11:40
from serving my standing rib roast.
11:43
So I turn the oven back on,
11:46
I had just turned it off,
11:48
and I thought I had turned it off,
11:50
now I have cut it off,
11:52
and I'm fixing to take it out and it should
11:54
be a perfect medium rare.
11:57
- [Eddie] It smells wonderful.
12:00
- And it smells so delicious.
12:05
Whoa!
12:07
And it's funny Eddie,
12:11
it's not sizzle.
12:13
(pan clanks)
12:14
It's funny Eddie it doesn't,
12:20
matter really what size your roasty is?
12:25
- The technique works for everything.
12:26
- Yeah, it works,
12:28
one size fits all.
12:31
So, normally I would,
12:36
let this rest for a few minutes,
12:39
but I think I'm gonna go ahead,
12:43
and just slice into it,
12:47
but y'all just see.
12:49
- [Eddie] All right, it's gonna be off for cancer.
12:51
- Yes.
12:55
(plate clanking)
12:58
Look at that. - Perfect.
12:59
- Perfect medium rare,
13:02
perfect medium rare.
13:04
It's so important that we don't ruin
13:07
that expensive piece of meat.
13:11
So enjoy your Christmas dinner.
13:15
I don't think you'll be disappointed if you try this method,
13:18
of cooking that expensive standing rib roast,
13:23
Merry Christmas and love and best dishes.
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