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Standing Rib Roast Recipe
A standing rib roast, comprises seven rated starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, by a four-rib roast. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. Remove the bones, slice the meat into thick steaks, and you have rib-eyes.
Place the roast, fat side up, in a large roasting pan and brush the exposed ends of the meat with olive oil; sprinkle all over with salt. Using a sharp knife, make small cuts in the meat and insert garlic slices into the cuts. In a small bowl, combine one stick of butter with the black pepper, cayenne, 2 teaspoons of salt, orange granules, and parsley. Cover and refrigerate half the butter mixture. Spread the remaining butter over the side of the roast. Cover and refrigerate for 12 to 24 hours. Transfer the roast, and the roasting pan, to the barbecue and cook over indirect heat until the internal temperature at the thickest part of the meat reaches 125° to 130°F for medium-rare, about 2 1/2 hours. Transfer the roast to a heated platter, cover it loosely with foil, and let stand for 20 minutes. Strain the pan juices into a small bowl and skim off the fat. Pour the pan juices back into the roasting pan and transferred to the grill or to the stovetop. While stirring, add the broth and the wine and bring to a boil over high heat, scraping up any browned bits that have stuck to the pan and cooking until the liquid is reduced by half. Remove from the heat, pour into a sauce pan, and whisk in the reserve butter mixture, orange zest, and remaining butter. Slice the prime rib from the standing rib roast and serve on a heated platter with the sauce on the side garnish the platter with the parsley. This recipe serves 8 hungry eaters.
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