A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. An alternative is to cook with the bones on the bottom. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef". The technical name, per URMIS (Uniform Retail Meat Industry Standards), is "Beef Rib Roast".A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside. This style of service can be found throughout the Lawry's chain, Mortons of Chicago, as well as at independent establishments such as San Francisco's House of Prime Rib.In the United States, the standing rib roast has NAMP classifications 109 through 112D. Notes^ Prime rib does not always mean "USDA prime grade"^ USDA The Food Standards and Labeling Policy Book pg. 135^ National Cattlemen's Beef Association and the Cattlemen's Beef Board Uniform Retail Meat Industry Standards pg. 12 SourcesGreen, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3. Prime Rib. Hormel Food Glossary. Retrieved on 2006-05-21.

Standing Rib Roast with Pan Juices recipe from John Dewar & Company. ... 1 4-rib beef roast (9 to 10 pounds) 1 clove garlic, crushed

Standing Rib Roast : 1 Standing Rib Roast : Bring meat to room temperature and season. Pre-heat oven to 400ºF. Roast for 1 hour in open pan in, centerof oven.

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Aurora Catering's. Standing Rib Roast Yield - 14-20 Servings. Ingredients 1 ; 15 -20 LBS STANDING RIB ROAST 1 CUP MUSHROOM SOY (Pearl River Bridge) 2 LARGE YELLOW ONIONS (Cut into 1/4 inch thick rings ...

Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill ... Vegetable oil cooking spray 1 (4 lb.) Rib Roast ,* Bone-In or Boned & Tied, brought to room ...

This recipe for Standing Rib Roast is delicious and includes both a fast and slow roasting method ... STANDING RIB ROAST. SERVES 4-6 There are many ways to prepare a standing rib roast, depending on ...

If you want a standing rib roast with a little less mess, try this recipe for Boneless Rib Roast. ... SERVES 4 When you are in the mood for Prime Rib, but want something less messy and easier to carve ...

So here's a question I've had for awhile now; everyone's heard of standing rib roast - and then there's regular rib roast. What makes a standing rib roast 'standing'