Standing Rib Roast

Sub-Zero Wolf Gourmet Recipes UK

Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

RatingDifficultyBeginner

Preparation Method
1

Preparation Method
Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ ROAST 450°F. In a small bowl, mix the olive oil, salt, pepper and herbs. Place the meat, bone side down, in Wolf Gourmet baking pan. Rub seasoning mixture all over the beef.

Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the probe jack. Set the probe temperature to 125°F (for medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off CONVECTION. Continue to roast until probe temperature chime sounds, about an hour and half longer. Remove the probe and pan from the oven and tent loosely with foil. Allow roast to rest for 15-20 minutes before carving.

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Ingredients

 1 6-7 pound standing rib roast (prime rib)
 2 tbsp Extra-virgin olive oil
 1 tbsp Kosher Salt
 1 ½ tsp freshly ground black pepper
 1 tbsp Finely chopped fresh thyme or 1 teaspoon dried
 1 tbsp finely chopped fresh rosemary or 1 teaspoon dried

Directions

Preparation Method
1

Preparation Method
Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ ROAST 450°F. In a small bowl, mix the olive oil, salt, pepper and herbs. Place the meat, bone side down, in Wolf Gourmet baking pan. Rub seasoning mixture all over the beef.

Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the probe jack. Set the probe temperature to 125°F (for medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off CONVECTION. Continue to roast until probe temperature chime sounds, about an hour and half longer. Remove the probe and pan from the oven and tent loosely with foil. Allow roast to rest for 15-20 minutes before carving.

Standing Rib Roast