You are replying to: Standing Rib Roast
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: Standing Rib Roast
Created on December 14, 2011 at 12:00 PM


Has anyone done a standing rib roast on the Holland and if so how did you time it and season it.


Tom Kirkman

I'm preparing to do one this weekend. Rather than go strictly by time, I'm going to use the internal thermometer and take the roast off when it reaches the correct temp. I think this is the best way to cook larger cuts of meat.

I'm thinking of marinating the roast Not sure yet.


Put on your favorite seasoning, cover it and put it in the fridge overnight. Don't overdo the seasoning. It's the ultimate piece of beef. I've talked to chefs and butchers that say never marinade a rib roast. Put in on the Holland, fat side up, take it off at 145 degrees. Wrap it in foil, let it rest for 15 minutes, cut and enjoy. I usually do a 8 or 10 pounder and it takes 2 and half to three hours. Very important to have a meat thermometer.