Standing Rib Roast
Purchase a roast the size you will need to feed your dinner guest and don't worry about extras. There are recipes for sandwiches and pot pies and hash in the Cookbook on Line. I typically buy a 3 rib roast which should serve 8 to 10 guests. A 7 rib roast will serve 24 or more guests. A 3 rib roast weighs about 6+ pounds.
3 rib standing rib roast
Sprigs of fresh rosemary
3 tablespoons cracked black pepper
3 tablespoons kosher salt
3 large carrots, peeled and cut into 2 inch pieces
5 ribs celery, cut into 2 inch pieces
1 large onion, thickly sliced
Remove roast from refrigerator, rub all over with fresh rosemary and pepper; allow to come to room temperature. Place on a shallow rack in a shallow roasting pan; sprinkle heavily with salt. Place meat in oven and roast 1 hour. Add vegetables to the bottom of the pan and continue roasting. These vegetables are added only for flavor to the sauce and are not served with the roast. When the roast comes from the oven, place it on a hot platter, tent it with foil and keep in a very warm place. Remove vegetables from the pan and reserve covered in refrigerator for bean pate made later in the week. Pour juices and fat into a separator cup and defat the juices. Reserve fat for Yorkshire Pudding. Meanwhile deglaze the pan with 2 cups white wine and reduce by half. Return defatted pan juices and reduce by a quarter; serve sauce on the side. Garnish with sprigs of fresh rosemary and orange cups filled with chutney.
Note: I will cook this roast about 25 minutes to the pound at 325 degrees and allow meat thermometer to come to 140 degrees in the oven. I use an instant read thermometer. After resting time the temperature should reach about 150 degrees and be medium rare. Consult a roasting time table for your desired weight and degree of doneness. This roast will bake about 2 1/2 hours and will need time to rest before serving;, so I will put it in the oven 3 hours before serving; I need 1/2 hour with the oven after the roast comes out. While it is baking, I will have ample time to prepare the rest of the meal.