
THE CUT
A standing rib roast is a tender cut with a fine grain. A large impressive cut of meat on the rib ideal for dry heat cooking. It is essentially a scotch fillet with the bone left on.
HOW TO COOK
Standing rib is generally a fast roast cut at 200°C, however it can also be slow roasted at 160°C. Remove beef from refrigerator about 30 minutes before cooking. Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper. Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare). Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.