The Ultimate Standing Rib Roast

Beef connoisseur Josh Ozersky shares his secrets for the perfect standing rib roast, including how to properly dress your meat and how to handle the precious deckle cut.

Video Transcript

Hi, I'm Josh Ozersky, and you're watching on I have before me the standing rib roast, the royalty of beef. If you make it well and you make it carefully and more importantly, if you carve it right, this can be like kind of the final word in beef even if you're not starting with the greatest product. This here is the roast. The thing about this roast that makes it good is it's really two separate muscles. This is what we call the eye or the I guess this would be the longissimus dorsi. It basically is just along for the ride because the real star of the show up here is the lip or deckle as we call it, the spinalis dorsi muscle as they would say in anatomy class and this muscle is considered by a lot of people including myself to be the most perfect single muscle in the entire beef carcass. So I'm going to make a rib roast in such a way as to highlight the wonderful deckle, the spinalis dorsi. Alright, I have over here some olive oil and I put in some garlics and a little bit of peperoncino, and the reason I did that is because I want to put a lot of salt and pepper on the roast, especially salt and I want it to stick. Now you can also put on like little bread crumbs and parsleys and whatever else you want but the truth of the matter is that salt is above all else, the single most important thing that can go on any meat. The salt is in fact the super weapon. It is the active ingredient, the absolute necessity, the key fuel in making meat taste good. So I keep a thing of salt here and I put a lot of salt on. Forty percent of my cooking technique if it can be called that, consists of throwing salt at meat and the good thing about it is that like it requires no subtlety or skill whatsoever. Basically you just take salt and you pour it and crumble it and throw it on the meat and then you put more of it and crumble it and throw more of it on the meat. I'm going to put a little bit of pepper, a good amount of salt, hopefully that olive oil absorbed enough pepper and garlic over the course of the last say two and a half hours that I had it sitting there. So, I'm going to take this roast and I'm going to put it on this comically large hotel pan like this. I'm not putting any potatoes under it. I don't have a rack for it. It would be good if I did but none of those things matter because all that really matters is getting meat, getting it salty and sticking it in the oven which is what I'm going to do now. Alright so I got that in the oven. It's about a three bone rack, so I'm going to put it in about 45 minutes to an hour until the outside is all crusty and then maybe I can finger it and see if it feels just about done. Well my standing rib roast is done and I am going to cut it off the bone now and I am going to separate the spinalis or lip or deckle as we call it in the restaurant business from the body of the thing, the rib, the longissimus. So I take this knife, look at these nice bones, oh baby, come right off, badabing, like that. You have to be prepared when you do a roast like this. You're going to be coping with a lot of white fat. If white fat grosses you out, you're basically going to be in trouble. So typically if you have the prime rib, like you go to the old country buffet, they carve it along, the whole thing gets carved into two pieces, two separate muscles, plop they fall apart. But we're not going to do that because we value the deckle so much so essentially what we're going to do is I'm going to cut this delicious piece of crusty here and save it for someone very important. The deckle wants to come off, in fact you could almost just you could almost just do it with your finger. I won't because it might gross out the average person but that's the deckle, that's the eye, so going to carve a few slices of eye, right, and then I'm going to trim the white fat off because that's what everyone hates about prime rib, I know i do. So I cooked this at high heat because I wanted to have different degrees of doneness like you've got the uncle that likes to eat everything rare because he's so filled with manlitude and then you've got your spinster aunt who wants the well done piece, whatever. Now you've got all the different parts. Look at this deckle. I'm just going to take it and I'm just going to cut it and cut it. If you have like the really good olive oil and you want to dress the other stuff, that's okay too. Essentially what I have now is a meaty tryptic, it's like the garden of Earthly delights except with meat. That is how you serve a standing rib roast. I'm Josh Ozersky. Thank you for watching and check me out again on

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