When it comes to holiday centerpieces, it’s hard to beat a tender, perfectly-seasoned, oh-so-juicy standing rib roast. But preparing it can be a little intimidating, especially when you have a horde of hungry guests awaiting the big reveal.
Not to worry. The Fresh Market offers top-notch prime rib, plus all the tips and tricks you need to pull off a mouthwatering masterpiece. Choose from our USDA Prime or Premium Choice Beef. Only the top 2% of beef in the country qualifies as Prime based on marbling (i.e. the flecks of fat that imbue the beef with flavor and moisture), while only 10% qualifies as our Premium Choice. Both options are worthy of a standing ovation.
Seasoned, Frenched, Trimmed & Tied
Achieve a feast for the senses, without having to spend extra time in the kitchen. Let us do the work! No matter what you’re looking for or how many guests you’re serving, our certified butchers will ensure your standing rib roast is flavorful, elegant and simple to serve.
Choose from Seasoned Premium Choice or Unseasoned Premium Choice and USDA Prime (available starting 12/8) Beef. Our seasoned roast features a generous blend of garlic, kosher salt and freshly-cracked black pepper that forms a flavorful crust. It’s also Frenched, meaning excess fat is removed from the bones to create a clean, beautiful presentation. Each of our standing rib roasts is hand-trimmed, and the bones are tied back on, or “cradled,” to retain bone-in flavor and simplify the carving process. We also cut to order, so you can bring home the perfect amount of meat for any gathering.
If you’re new to standing rib roast, you might not be sure where to start. Rest assured, it’s actually a low-maintenance meat to prepare, as long as you follow a few simple tips.
- ALWAYS start with a room-temperature roast—we recommend letting it sit for at least an hour before roasting. This allows it to cook more evenly.
- ALWAYS season your roast. Let our butchers season it for you, or use a simple mixture of salt, pepper and fresh herbs such as rosemary or thyme. Be generous with your seasoning—this is a large roast!
- NEVER cook a standing rib roast without a meat thermometer. If you haven’t used yours since last year, we recommend buying a new one. This is the only way to determine doneness with a roast of this size.
- ALWAYS remove your roast before it has reached your desired level of doneness. We suggest removing it from the oven at 120°F. Residual heat will continue to cook the beef. The larger the roast, the more residual heat. Let the roast rest for a minimum of 30 minutes, or until the internal temperature reaches 130-135°F, for a pink medium rare.
THE PERFECT PAIRING: HONIG NAPA VALLEY CABERNET SAUVIGNON
This Cabernet is fragrant, with lively flavors of passion fruit and gooseberry. It’s rich and inviting, and pairs beautifully with heavier meats—like our tender, flavorful standing rib roast.
A DELICIOUS WAY TO SLICE AND SERVE
Remove your standing rib roast from the pan and let rest on a large cutting board. Choose a cutting board with a rim or grooves along the perimeter to catch the juices. When ready to serve, remove the cradled bones for easy carving. Simply snip the butchers’ twine with scissors and discard. Pull the bones away from the roast and use a large knife to cut through the small amount of connective meat where the bones are still attached. Lay your roast fat side up, and you’re ready to carve!
While some prefer a thick-sliced standing rib roast, we suggest thinly slicing the meat to allow its tender, silky texture to shine. Serve with a simple au jus made from pan juices and a generous dollop of horseradish.
To make au jus – first remove the standing rib roast from its pan. Place the pan over 2 burners on medium heat, skim off almost all the fat and bring to a simmer. Add about 1 cup of beef stock and about half a cup of red wine and reduce. Finally, add 1 tablespoon fresh thyme or rosemary and finish with a pat of butter.
Seasoning & Sauce
Prefer to season your own beef? Try our recipe for Garlic Herb Standing Rib Roast (below). We recommend using a savory blend of minced garlic, salt, pepper, fresh rosemary and The Fresh Market Extra Virgin Olive Oil. Pair this bold recipe with our easy recipe for Horseradish Sauce and Roasted Garlic Butter. If you’re lucky enough to have leftover meat, take it to the next level with Prime Rib Sliders.
Prime Rib Sliders
If you’re lucky enough to find yourself with any prime rib leftovers, these sliders are a must-have. Tender, juicy prime rib slices are sandwiched between soft, buttery Hawaiian rolls, along with pickled red onion, sweet-tart cranberry sauce and pepper jack cheese. You’ll crave these flavorful mini sandwiches long after the holidays have ended!