Chef Peter Vauthy presents a great alternative to traditional Christmas staples such as turkey and ham with a beautiful standing rib roast.
A great alternative to traditional staples such as turkey and ham is a beautiful standing rib roast. Go see your local butcher or gourmet grocer and have him/her cut you a standing rib roast. Ask questions about the quality of the meat. Remember this is the centerpiece for your meal so spend a few extra dollars on a better cut. If your butcher carries Certified Angus Beef, buy it.
As far as preparation goes, season your roast with a high quality sea salt or diamond crystal kosher salt and fresh ground black pepper. it may be your first impulse to grab the ground black pepper from the spice rack, but do your dining companions and your beautiful roast a favor and use the pepper mill and grind the pepper fresh. After you season the roast let it sit out a room temperature before you begin to cook it. This will ensure even and quicker cooking as the roast will be at room temperature.
One of the keys to a juicy roast is to sear the roast on all sides before placing it in the oven. Pre heat your oven to 350 degrees. While the oven is coming up to temperature heat a roasting pan or large saute pan and add some canola oil. When the oil is hot seas all four sides of the roast so that it has a nice golden crust, approximately 3-4 minutes per side.
Now place the standing rib roast in your roasting pan or oven sage pan and cook it for 15 minutes per pound. So a four pound roast will take approximately 1 hour.
When the roast has been cooked to your preferred temperature remove it from the oven and let it sit out and "rest" for 15 minutes before your cut it. Remember that meat continues to cook after you take it out of the oven or off the heat so it is imperative that you remove your roast before it is at your desired temperature so that it does not overcook.
When ready to serve your holiday feast, slice it up, serve and enjoy!