**The Art of Cooking a Standing Rib Roast**

As I prepare to cook a standing rib roast, I can already feel my excitement building up. The first step is to preheat the grill to high heat, setting it to 20 minutes at 25 degrees Fahrenheit. This initial burst of heat helps to sear the surface of the meat, locking in the flavors and creating a nice crust. As the roast starts to take shape, I add a small amount of beef stock to the bottom of the pan to prevent the ribs from sitting in liquid.

Next, I reduce the temperature of the grill to 325 degrees Fahrenheit, a move that's crucial for achieving tender and juicy results. To further enhance the flavor, I add some hard wood to the coals, carefully balancing the amount to avoid overpowering the dish with too much smoke. By closing the vents, I'm able to control the airflow and prevent the temperature from fluctuating.

Now, about an hour into cooking, I take the pan and spin it around to ensure even cooking and heat distribution. This is crucial for achieving a consistent result, especially when working with high-quality ingredients like standing rib roast. To further monitor the progress, I use a thermometer to check the internal temperature of the meat. For medium-rare, this should read around 120-125 degrees Fahrenheit.

As the roast nears completion, I remove it from the grill and wrap it in foil to allow for gentle finishing. This step ensures that the meat stays moist and juicy without becoming overcooked or dry. By doing so, I've managed to cook the rib roast to perfection – tender, flavorful, and full of that perfect balance of pinkness.

While the roast rests, I move on to preparing the gravy. In this case, I'm aiming for a classic jus made from beef drippings. To achieve this, I remove the pan from the heat and carefully add more beef stock, along with a teaspoon of butter. By stirring gently, I manage to infuse the dish with rich, savory flavors that complement the standing rib roast beautifully.

With the gravy prepared, it's time to slice into the star of the show – the standing rib roast. As I carefully remove the roast from the pan, I'm met with a medley of tender and juicy meat, perfectly balanced by the rich flavors of the jus. The aroma wafting from the dish is incredible, teasing my senses and building anticipation for that first bite.

Finally, it's time to serve up this culinary masterpiece. As I slice into the roast, I'm reminded why pitmasters have always reserved the best bits for themselves – there's no better way to savor a standing rib roast than in tender bites of pure, unadulterated pleasure. With each successive bite, the flavors meld together, and the textures come alive, showcasing the true artistry of cooking this beloved cut of meat.

**The Art of Cooking**

Cooking is an art that requires patience, skill, and attention to detail. As I prepare to cook a standing rib roast, it's clear that every step counts. By mastering the basics – proper temperature control, even heat distribution, and a deep understanding of flavor combinations – any aspiring chef can elevate their cooking to new heights.

For those who may be new to cooking, there's no better place to start than with a recipe like this standing rib roast. With its straightforward instructions and emphasis on quality ingredients, it's an ideal dish for beginners looking to hone their skills or seasoned cooks seeking to refine their techniques.

Of course, the true art of cooking lies in experimentation and creativity. As I take my time preparing the gravy, I'm reminded that even the most basic recipes can be elevated by simple adjustments – adding a pinch of this, substituting that ingredient for another. The possibilities are endless, and it's up to each individual chef to make their mark.

For me, cooking is about more than just following a recipe or executing a precise technique; it's about connecting with the food, the people around me, and the world at large. When I sit down to enjoy this standing rib roast, I'm reminded of the simple joys in life – shared meals with loved ones, warm conversations over a crackling fire, and the quiet satisfaction that comes from crafting something truly special.

**The Importance of Quality Ingredients**

Quality ingredients are essential for achieving true culinary greatness. In the case of a standing rib roast, it's clear that every component counts – from the tender cut of meat to the carefully selected spices and seasonings.

When selecting a rib roast, look for freshness, tenderness, and a satisfying marbling that speaks to the animal's diet and breeding practices. Avoid anything that looks wilted, dry, or over-processed; these are sure signs of compromised quality.

Beyond the ingredients themselves, it's also crucial to pay attention to presentation and plating. A beautifully arranged standing rib roast can elevate the entire dining experience, adding a touch of drama and flair to each bite.

Of course, no dish is complete without its supporting cast – the accompaniments, garnishes, and condiments that complement and enhance the flavors of the main event. Whether it's a simple salad or a rich jus, every component plays a vital role in crafting a truly memorable meal.

In the end, cooking is about balance and harmony – balancing flavors, textures, and temperatures to create something greater than the sum of its parts. By embracing this philosophy, we can unlock new depths of culinary creativity and connect with others on a deeper level.

"WEBVTTKind: captionsLanguage: enI'm going down dude how to sausage I got the barbecue shoes on go down to the house a sausage a comma barbecue shoes all abroad the Playboy's calm today we're going to do a standing rib roast on the grill all right it's easy to do got some indirect grilling going on here it's the charcoal on one side got a baking pan great all right now here's your rib roast and take a look at this you want to select your rib roast with plenty of marbling on the inside this happens to be choice save some money you don't need prime get yourself a good piece of choice a nice little fat cap on there and this happens to be a for a rib bone roast you can see the four ribs in here this will feed about maybe six to eight people all right weighs about close to six pounds all right now you need a few ingredients for this here I've got some carrots got some onions I've got some celery got some garlic I've got some beef stock and here I've got some salt large granulated salt fresh black peppercorn granulated garlic garlic flakes all right let's get going here now this roast here is being sold as a ribeye and it's actually what they call the first cut we like to do generally and this helps you out roast is done for carving is to separate the ribs from the actual meat itself it's real easy to do you just take a good sharp knife run it right alongside those ribs now you don't want to pull it off completely you want to make it more of a flap because we're gonna tie this right back into the meat now depending upon what part of country you're in what part of the world amend this goes by different names like I said here this is actually sold bone-in ribeye Delmonico's and call these expensive roasts so here we've got the flap and we want to keep that rib right on there because as you know cooking almost any meat it's better to have bone-in for added taste now to reattach those ribs here we just use some chef's string here OOP here goes out onion head for under the bark and all raccoons are getting a bit late using your grill to do these standing rib roast it's a real good idea because you grill especially your charcoal grill with fire grill produces a real dry heat it's ideal for cooking roast all right I really don't need to be showing you how to do this for this four rib roast here a couple strings will do all right now you can purchase these rib roast six or seven ribs in there so you can feed a lot of people with these rolls but this four bone rib roast here work real good I'm stuck I said six to eight people now you want to be careful doing up these roasts you want to wear not over-seasoned and most your good restaurants good rib houses love use a minimal of season here we're going to use garlic cloves we'll take a half a garlic clove or your whole garlic clove and make plugs we'll use about four on this roast here and get a very light garlic flavor to this roast there's nothing like garlic little bit of roast beef you just take your knife create some slits and you push down a clove of garlic in there fairly deep now you could add more garlic if you want but about 4 cloves 1/2 cloves work just just right this amount of me just push it right down in alright now you grab your seasoning and apply it fairly liberally put it all over that roast now you could do this an hour and two before and some of that seasoning work a little bit deeper in the meat but this works real good all right now take the rib side place it down a baking pan here like I said I'm using a small great you don't need to use a great you could just put it on top of your veggies and here we're putting in some carrots a few garlic cloves now I had some celery now those beef drippings will get in on these veggies and make it taste real good especially we make up our gravy or hosszú that beef drippings you can make this the way you want it we could add a little mushroom in there it's up to you Mabel take a couple of onions now we're going to be cooking this on the grill and direct here I'm going to take a couple hours and want to start out this grill at fairly high temperature about 450 475 degrees Fahrenheit we'll do that for the first 20 minutes 25 minutes and then we'll bring that temperature down to about 325 degrees Fahrenheit finish off the cooking that'll give it a real nice tender rib roast me getting hungry here I've got some beef stock I'm just going to add a small amount to the bottom of the pan and this is why we use the great I really don't want those ribs sitting in liquid just let him sit on a grape for a while all right again we've got some high heat going for the first 20 minutes 25 minutes all right it's already taking on some color smells good now we want to lower the temperature of the grill I'm going to get it down to 325 and here I'm adding a little more beef stock here and I got a couple small pieces of hard wood half the hard wood want to be careful it's adding too much hard wood or too much smoke through a real good piece of beef now here I'm taking my vents closing me down and how to lower that temperature now we're about halfway through and about an hour into this look real good this is where I like to spin this pan around get a little more even cooking going on with more even Heat you don't want to do any guesswork especially on an expensive piece of beef like this you want that instant to monitor handy this will tell you exactly what you need to know it pull it off medium-rare wherever you want it's running about 100 degrees Fahrenheit right now it's getting up there all right now through the miracle of time just standing rib roast is done take a look at it you smell it it smells good now I'm gonna read that temperature once again and because we're gonna pull this off about 120 to 125 degree Fahrenheit we ignore that the Food Drug Administration temperature guide for rare which says about 140 you want to pull it off at about 120 125 this is a good trip getting that to these roast beef they're done just right we're just gonna put it in some luminous oil cuz it'll continue to cook we'll do it this for at least another 20 minutes or so and that'll bring up the temperature at about 135 now if you like your beef rare you wouldn't wrap it in aluminum foil just let it sit for a while we're going to do ours medium-rare you now while we're waiting for this rib roast to rest we're going to work on this gravy or in fact this is going to be just no jus mostly beef drippings we'll remove that great you don't want to lose any of those videos it smells good bring that pan over the hot coals again and we're gonna add a little more beef stock then we'll maybe put a teaspoon of butter in there how you make your gravy or your O's you the way you like it but this works real good all right it's reheated ready to go now this red rose has been sitting now for about 20 minutes it's time to slice it up man look at all them beef drippings right there oh yeah just throw them right back into that baking pan hmm I mean it isn't a roast beef dinner unless you got plenty agree all right let's slice this up first thing here we'll do of course we'll cut away the string release the rib and take a look at doing it this way we can just easily slice off the rib section of course those ribs are for the pitmaster cook chef chef privilege right there take a look at it you've got a nice crusty layer of flavor there just don't get any better than the drippings ready let's slice some of these nice tender and moist this will melt in your mouth of course you can cut them as thin or thick as you want generally a good thick cut plate what's real good one of the biggest errors that most people do is they overcook their beef and it's best to err on the side of undercooked and overcooked as you can always return a piece of that roast beef to the grill if you had to serve it up medium to somebody prefers it that way now I happen to have a plate full of sides with mashed potatoes string beans got some carrots going on there and mushrooms of course you serve up your roast beef of the way you way you like your special sides now take a little bit of this beat dripping on here all right some lemon roasted veggies grab a little more of that take a look at it pit boys style standing ribbons fact I do apologize as usual I want to eat a little bit of this right in front did you call that Chef privilege now wouldn't damn that's good don't forget you got that rib section that's usually reserved for the chef's this is the money this is what it's all about next time you look for barbecue recipe just check out our cute boys done you youI'm going down dude how to sausage I got the barbecue shoes on go down to the house a sausage a comma barbecue shoes all abroad the Playboy's calm today we're going to do a standing rib roast on the grill all right it's easy to do got some indirect grilling going on here it's the charcoal on one side got a baking pan great all right now here's your rib roast and take a look at this you want to select your rib roast with plenty of marbling on the inside this happens to be choice save some money you don't need prime get yourself a good piece of choice a nice little fat cap on there and this happens to be a for a rib bone roast you can see the four ribs in here this will feed about maybe six to eight people all right weighs about close to six pounds all right now you need a few ingredients for this here I've got some carrots got some onions I've got some celery got some garlic I've got some beef stock and here I've got some salt large granulated salt fresh black peppercorn granulated garlic garlic flakes all right let's get going here now this roast here is being sold as a ribeye and it's actually what they call the first cut we like to do generally and this helps you out roast is done for carving is to separate the ribs from the actual meat itself it's real easy to do you just take a good sharp knife run it right alongside those ribs now you don't want to pull it off completely you want to make it more of a flap because we're gonna tie this right back into the meat now depending upon what part of country you're in what part of the world amend this goes by different names like I said here this is actually sold bone-in ribeye Delmonico's and call these expensive roasts so here we've got the flap and we want to keep that rib right on there because as you know cooking almost any meat it's better to have bone-in for added taste now to reattach those ribs here we just use some chef's string here OOP here goes out onion head for under the bark and all raccoons are getting a bit late using your grill to do these standing rib roast it's a real good idea because you grill especially your charcoal grill with fire grill produces a real dry heat it's ideal for cooking roast all right I really don't need to be showing you how to do this for this four rib roast here a couple strings will do all right now you can purchase these rib roast six or seven ribs in there so you can feed a lot of people with these rolls but this four bone rib roast here work real good I'm stuck I said six to eight people now you want to be careful doing up these roasts you want to wear not over-seasoned and most your good restaurants good rib houses love use a minimal of season here we're going to use garlic cloves we'll take a half a garlic clove or your whole garlic clove and make plugs we'll use about four on this roast here and get a very light garlic flavor to this roast there's nothing like garlic little bit of roast beef you just take your knife create some slits and you push down a clove of garlic in there fairly deep now you could add more garlic if you want but about 4 cloves 1/2 cloves work just just right this amount of me just push it right down in alright now you grab your seasoning and apply it fairly liberally put it all over that roast now you could do this an hour and two before and some of that seasoning work a little bit deeper in the meat but this works real good all right now take the rib side place it down a baking pan here like I said I'm using a small great you don't need to use a great you could just put it on top of your veggies and here we're putting in some carrots a few garlic cloves now I had some celery now those beef drippings will get in on these veggies and make it taste real good especially we make up our gravy or hosszú that beef drippings you can make this the way you want it we could add a little mushroom in there it's up to you Mabel take a couple of onions now we're going to be cooking this on the grill and direct here I'm going to take a couple hours and want to start out this grill at fairly high temperature about 450 475 degrees Fahrenheit we'll do that for the first 20 minutes 25 minutes and then we'll bring that temperature down to about 325 degrees Fahrenheit finish off the cooking that'll give it a real nice tender rib roast me getting hungry here I've got some beef stock I'm just going to add a small amount to the bottom of the pan and this is why we use the great I really don't want those ribs sitting in liquid just let him sit on a grape for a while all right again we've got some high heat going for the first 20 minutes 25 minutes all right it's already taking on some color smells good now we want to lower the temperature of the grill I'm going to get it down to 325 and here I'm adding a little more beef stock here and I got a couple small pieces of hard wood half the hard wood want to be careful it's adding too much hard wood or too much smoke through a real good piece of beef now here I'm taking my vents closing me down and how to lower that temperature now we're about halfway through and about an hour into this look real good this is where I like to spin this pan around get a little more even cooking going on with more even Heat you don't want to do any guesswork especially on an expensive piece of beef like this you want that instant to monitor handy this will tell you exactly what you need to know it pull it off medium-rare wherever you want it's running about 100 degrees Fahrenheit right now it's getting up there all right now through the miracle of time just standing rib roast is done take a look at it you smell it it smells good now I'm gonna read that temperature once again and because we're gonna pull this off about 120 to 125 degree Fahrenheit we ignore that the Food Drug Administration temperature guide for rare which says about 140 you want to pull it off at about 120 125 this is a good trip getting that to these roast beef they're done just right we're just gonna put it in some luminous oil cuz it'll continue to cook we'll do it this for at least another 20 minutes or so and that'll bring up the temperature at about 135 now if you like your beef rare you wouldn't wrap it in aluminum foil just let it sit for a while we're going to do ours medium-rare you now while we're waiting for this rib roast to rest we're going to work on this gravy or in fact this is going to be just no jus mostly beef drippings we'll remove that great you don't want to lose any of those videos it smells good bring that pan over the hot coals again and we're gonna add a little more beef stock then we'll maybe put a teaspoon of butter in there how you make your gravy or your O's you the way you like it but this works real good all right it's reheated ready to go now this red rose has been sitting now for about 20 minutes it's time to slice it up man look at all them beef drippings right there oh yeah just throw them right back into that baking pan hmm I mean it isn't a roast beef dinner unless you got plenty agree all right let's slice this up first thing here we'll do of course we'll cut away the string release the rib and take a look at doing it this way we can just easily slice off the rib section of course those ribs are for the pitmaster cook chef chef privilege right there take a look at it you've got a nice crusty layer of flavor there just don't get any better than the drippings ready let's slice some of these nice tender and moist this will melt in your mouth of course you can cut them as thin or thick as you want generally a good thick cut plate what's real good one of the biggest errors that most people do is they overcook their beef and it's best to err on the side of undercooked and overcooked as you can always return a piece of that roast beef to the grill if you had to serve it up medium to somebody prefers it that way now I happen to have a plate full of sides with mashed potatoes string beans got some carrots going on there and mushrooms of course you serve up your roast beef of the way you way you like your special sides now take a little bit of this beat dripping on here all right some lemon roasted veggies grab a little more of that take a look at it pit boys style standing ribbons fact I do apologize as usual I want to eat a little bit of this right in front did you call that Chef privilege now wouldn't damn that's good don't forget you got that rib section that's usually reserved for the chef's this is the money this is what it's all about next time you look for barbecue recipe just check out our cute boys done you you\n"