A classic holiday meal centerpiece, standing rib roast needs no introduction. Also known as prime rib, it is a tender, flavorful roast cut from the center of the rib section. Traditionally seasoned with rosemary, thyme, Kosher salt and pepper, you can have it ready for the oven in mere minutes. Have your butcher separate the roast from the bones then tie the roast back together. Roasting with the bones adds more flavor, and carving is much easier.
The countertop oven will fit a 7 pound roast, leaving your main oven free for other holiday sides. Using the integrated probe ensures the ideal internal temperature without guesswork.
1 6-7 pound
standing rib roast
extra-virgin olive oil
1 1/2 teaspoons
freshly ground black pepper
finely chopped fresh thyme or 1 teaspoon dried
finely chopped fresh rosemary or 1 teaspoon dried
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.