{"id":506,"date":"2011-12-06T13:49:57","date_gmt":"2011-12-06T18:49:57","guid":{"rendered":"https:\/\/www.misterbrisket.com\/site\/?p=506"},"modified":"2021-02-05T16:41:54","modified_gmt":"2021-02-05T21:41:54","slug":"standing-rib-roast","status":"publish","type":"post","link":"https:\/\/www.misterbrisket.com\/standing-rib-roast\/","title":{"rendered":"Seven Bone Standing Rib Roast Recipe"},"content":{"rendered":"
Anatomy<\/strong>–The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs. Plastic or cellophane wrap<\/p>\n Garlic powder An instant-read meat thermometer Salt (Optional)<\/p>\n The best gravy for the meat is on the bottom of the roasting pan. Take all of the pan drippings and place it in a plastic container. Put this in the freezer for 20 minutes, the time the meat is setting. This makes it easier for you to discard the fat which has now come to the top of the container. Boil this in a saucepan and serve over the meat. If there is not enough natural meat juice, go into the freezer and use the beef stock you\u2019ve been storing. If you\u2019re not a Julia Child or Jacques Pepin, buy a can of Heinz beef gravy or College Inn beef broth, boil it, and pour over the meat.<\/p>\n Take a knife and separate the meat from the bone. Cut the bulk portion of the meat (it now looks like a phony log you put into the fireplace) into slices and serve. For those who also want the bone, cut in between the bones and serve individual bones on a separate serving platter.<\/p>\n Slice the remaining standing rib into thin slices and serve on garlic bread with horseradish sauce.<\/p>\n","protected":false},"excerpt":{"rendered":" Anatomy–The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs. Remember: Each bone serves 2 people THE NIGHT BEFORE Utensils Plastic or cellophane wrap Ingredients Garlic powder Paprika Pepper No salt at this time Directions Remove the freezer […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4,5],"tags":[223,8],"acf":[],"yoast_head":"\n
\nRemember:<\/strong> Each bone serves 2 people<\/p>\nTHE NIGHT BEFORE<\/h3>\n
Utensils<\/h3>\n
Ingredients<\/h3>\n
\nPaprika
\nPepper
\nNo salt at this time<\/p>\nDirections<\/h3>\n
\n
THE NEXT DAY<\/h3>\n
Utensils<\/h3>\n
\nA broiler pan or cooking rack placed in a very shallow roasting pan<\/p>\nIngredients<\/h3>\n
Directions<\/h3>\n
\n
Gravy<\/h3>\n
Slicing<\/h3>\n
Leftovers<\/h3>\n