Angus Beef Standing Rib Roast

• Follow safe guidelines for defrosting your roast the day before you plan to cook it.
• For best results, we recommend cooking the standing rib roast rare to medium rare.
• Remove defrosted roast from the refrigerator about 1 hour prior to cooking and preheat the oven to 450℉.
• Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up in a rack on a shallow pan. Roast for 25 minutes.
• Reduce the oven temperature to 350℉ and continue to roast for about 15 minutes per pound, or until an instant-read thermometer reaches an internal temperature of 130-140℉, for a medium-rare center.
• Allow the roast to rest on a cutting board for at least 20 minutes before carving. Present the roast whole, then remove the butcher’s twine, which will release the rib segment to make carving easy. Spoon warm pan drippings over, if desired.

Pair this beautiful roast with the natural jus or prepare a sauce in advance with our Truffle Butter Demi-Glace Recipe

Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.

The Black Angus cattle range over pasture land for most of their lives, and then get a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing at about 18-22 months of age. The vegetarian feed is supplemented with vitamin E and A which strengthen natural immunities.

The ranchers take every care, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track them from birth to processing. Each cattle comes with an affidavit to prove that the rancher followed the strict protocols of the cooperative.