Frenched bones make for an extra special presentation for this Standing Beef Rib Roast. Let it be the centerpiece of your next family gathering.
1 Chairman’s Reserve® bone-in beef ribeye roast, (2 to 4 ribs, 6 to 8 pounds), frenched bones
1 tablespoon minced fresh parsley
2 teaspoons cracked black pepper
2 garlic cloves, minced
1 teaspoon salt
1. Heat oven to 350°F. Combine rub ingredients; press onto beef roast.
2. Place roast fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium-rare; 2 1/2 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium-rare; 145°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium-rare; 160°F for medium.)
4. Carve roast; season with salt.
Note: Have meat retailer loosen or remove the chine bone for easier carving.
For extra special presentation, ask your butcher (or meat retailer) to French the bones. (Frenching refers to removing the fat and lean between and around the bones to add visual appeal.)
DIY Frenching: Place the rib roast on the bones, so the fat side is up. Make a long cut across the bones to serve as your guide about 2 inches from the end or further if you want more bone showing. Then cut between each of the bones down to the cut line, removing the meat between the bones. Go back and clean around each bone.