Mighty Michael Symon Standing Rib Roast Recipe

Michael Symon’s standing rib roast transforms ordinary meals into culinary masterpieces, beckoning food lovers with its rich, succulent promise.

This magnificent cut of beef radiates elegance and flavor, promising a dining experience that transcends typical home cooking.

Professional techniques merge with simple ingredients to create an extraordinary dish that demands attention.

Robust marbling ensures each slice bursts with intense, mouthwatering tenderness that lingers on the palate.

Strategic seasoning transforms this premium meat into a symphony of taste, combining aromatic herbs and carefully selected spices.

Every careful technique guarantees a crisp, golden exterior that gives way to an incredibly juicy interior.

Unleash your inner chef and elevate your dinner game with this stunning roast that turns any gathering into a memorable feast.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Calories: 600 kcal

Servings: 10

Ingredients for Michael Symon Standing Rib Roast

• Standing Rib Roast: Choose a well-marbled cut with rich, creamy fat for maximum flavor and tenderness.

• Butter: Select high-quality, unsalted butter with a clean, rich taste for optimal roasting.
• Onions: Pick firm, glossy onions without soft spots or sprouting for a sweet aromatic base.
• Garlic: Look for plump, firm cloves with tight, unbroken skin for intense, fresh flavor.
• Fresh Herbs: Select bright green, fragrant herbs without wilting or browning edges.

• Paper Towels: Use clean, absorbent kitchen towels to ensure moisture-free meat surface for perfect searing.

Equipment Required for Michael Symon Standing Rib Roast

• Meat Thermometer: Essential for precise temperature tracking during roasting.
• Heavy-Based Oven-Proof Skillet: Perfect for creating flavor base and searing meat.
• Paper Towels: Crucial for drying beef before cooking.
• Sharp Carving Knife: Needed for clean, professional slicing.
• Aluminum Foil: Used to loosely cover meat during resting period.
• Cooking Tongs: Helpful for handling and turning roast during cooking.
• Basting Brush: Great for spreading butter evenly on meat surface.
• Cutting Board: Provides stable surface for slicing roasted beef.
• Oven Mitts: Protects hands when handling hot cookware and roast.

Step-by-Step Instructions for Michael Symon Standing Rib Roast

Unleash Culinary Magic with Perfectly Roasted Beef

• Prep the Beef

Pull the beef out of the fridge well ahead of cooking, letting it warm naturally. Grab a paper towel and give the meat a thorough pat-down, ensuring it’s completely dry for that mouthwatering golden crust.

• Fire Up the Oven

Crank your oven to a scorching 460°F. Position the rack right in the middle, creating the perfect roasting zone for your meat masterpiece.

• Create a Flavor Foundation

Grab a heavy skillet and create a delicious bed of sliced onions, garlic, and fragrant herbs. This will become the flavor playground for your roast.

• Butter and Position

Massage a thin layer of butter onto the bone side of the beef. Nestle the roast onto the herbed onion base, then lavishly coat the top and sides with more buttery goodness.

• Sear and Roast

Blast the roast at high heat for 20 minutes, developing a stunning caramelized exterior that’ll make mouths water.

• Slow and Steady Cooking

Drop the oven temperature to a gentle 250°F. Spread the remaining butter over the meat, allowing it to develop deep, rich flavors.

• Nurture the Roast

Continue cooking for about 1.5 hours, occasionally basting with pan juices. Use a meat thermometer to track the internal temperature, aiming for a perfect 123.8°F at the center.

• Let It Rest

Carefully transfer the beef to a plate and loosely tent with foil. Give it 20-30 minutes to relax and redistribute its juices, naturally climbing to 133-136.4°F.

• Slice and Serve

Carve your masterpiece and present a show-stopping roast that’ll have everyone at the table singing your praises.

Cooking Tips for Michael Symon Standing Rib Roast

Experiment with different herb combinations like rosemary, thyme, or sage to create unique flavor profiles that complement the beef’s rich taste.

Use a reliable digital meat thermometer for precise doneness, ensuring your roast is perfectly cooked every single time. Different preferences range from rare (125°F) to medium (135°F).

Deglaze the roasting pan with red wine or beef stock after removing the roast. Scrape up the delicious browned bits to create a rich, flavorful gravy that elevates the entire dish.

Transform remaining roast beef into gourmet sandwiches, hearty salads, or rich beef stroganoff. Slice thinly and store in airtight containers for up to 3-4 days in the refrigerator, maintaining maximum flavor and tenderness.

Serving Suggestions for Michael Symon Standing Rib Roast

• Pair with Roasted Vegetables: Create a colorful medley of seasonal root vegetables like carrots, parsnips, and brussels sprouts roasted with olive oil and herbs to complement the rich beef.
• Craft a Red Wine Reduction: Use the pan drippings to make a luxurious red wine sauce, whisking in beef stock and a touch of butter for a glossy, flavor-packed accompaniment that elevates the entire dish.
• Design an Elegant Plate Presentation: Arrange thin, perfectly carved slices of the standing rib roast on a warm platter, garnish with fresh rosemary sprigs, and drizzle with the reduced pan sauce for a restaurant-quality presentation that will impress your guests.
• Serve with Classic Sides: Prepare creamy mashed potatoes or a rich Yorkshire pudding to soak up the delicious meat juices, creating a traditional and comforting meal that celebrates the beef's incredible flavor.

Meal Planning and Storage for Michael Symon Standing Rib Roast

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Remove beef from refrigerator 2-3 hours before cooking to ensure even temperature and perfect cooking results.
• Smart Refrigeration: Store leftover roast in airtight containers, keeping it fresh for up to 3-4 days. Wrap tightly in aluminum foil or plastic wrap to prevent moisture loss.
• Freezing Magic: Slice roast into portions and freeze for up to 3 months. Place in freezer-safe containers or vacuum-sealed bags to maintain optimal flavor and texture.
• Reheat with Care: Warm leftover beef gently in the oven at 250°F, covered with foil, to prevent drying out. Add a splash of beef broth to maintain moisture and restore succulence.

Mouthwatering Michael Symon Standing Rib Roast Recipe

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4.7 from 30 reviews

• Total Time: 2 hours 10 minutes
• Yield: 10 1x

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Description

Michael Symon’s standing rib roast delivers classic holiday comfort with robust beef flavor and perfect roasting technique. Carefully seasoned and slow-roasted, this classic centerpiece promises exceptional taste for special gatherings you’ll savor completely.

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Ingredients

Scale 1x2x3x

• 2.5 kg / 5 lb standing rib roast, bone in, prime rib
• 150 g / 10 tbsps unsalted butter, softened
• 5 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary
• 2 tsp finely chopped fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 2.5 cups dry red wine
• 1.5 cups beef broth/stock, low salt
• 1 tbsp cornflour/cornstarch
• 1 onion, unpeeled, quartered
• 1 head of garlic, unpeeled, halved horizontally
• 5 sprigs thyme
• 3 sprigs rosemary

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Instructions

1. Preparation: Allow beef to temper at room temperature for 2-3 hours, ensuring even cooking and optimal texture.
2. Surface Preparation: Meticulously dry the beef with paper towels, eliminating excess moisture to guarantee a perfect caramelized exterior.
3. Oven Configuration: Heat oven to 240°C/460°F, positioning rack centrally to facilitate uniform heat distribution.
4. Flavor Foundation: Create a robust base in a heavy-based oven-proof skillet using chopped onions, minced garlic, and fresh herbs.
5. Butter Application: Coat bone side and exterior of beef with softened butter, strategically layering for enhanced flavor and golden-brown crust.
6. Initial Roasting: Sear beef for 20 minutes at high temperature, developing a rich, caramelized exterior and intensifying meat’s natural flavors.
7. Temperature Reduction: Lower oven to 120°C/250°F, continuing to roast while periodically basting with pan juices to maintain moisture and tenderness.
8. Temperature Monitoring: Use meat thermometer to track internal temperature, targeting 51°C/123.8°F at the center and avoiding overcooking.
9. Resting Period: Transfer beef to a clean plate, loosely tent with foil, and allow 20-30 minutes rest, during which internal temperature will naturally rise to 56-58°C/133-136.4°F.
10. Serving: Slice beef against the grain, presenting alongside complementary sides like Paris Mash and Garlic Sautéed Spinach for an elegant dining experience.

Notes

• Temper Meat Wisely: Remove beef from refrigerator 2-3 hours before cooking to ensure even temperature and perfect cooking results.
• Moisture Management: Pat beef dry thoroughly with paper towels to remove excess liquid, promoting better searing and creating a delectable golden crust.
• Precision Timing: Use a meat thermometer to monitor internal temperature, targeting 51°C/123.8°F for medium-rare, checking early to prevent overcooking.
• Resting Rules: Allow beef to rest 20-30 minutes under foil tent, letting internal temperature rise naturally to 56-58°C/133-136.4°F for optimal tenderness and juiciness.

• Prep Time: 10 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 10
• Calories: 600
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 150 mg