Sunday, August 09, 2020




For our first Rosh Hashanah as a married couple I wanted to make a standing rib roast to impress the in-laws. I read in a cookbook that a standing rib roast was approximately 10-12 pounds, and in 2004 it was going for around $10 a pound. I excitedly called a butcher and placed my order for a standing “whole” rib roast. My wife went to pick it up during her lunch break and almost fell over that it cost $210 and not the $100 she had anticipated. Once I got home and looked at the gorgeous meat I realized that there were three floating ribs and an end cap that my cookbook had left out (or I skimmed over).

I learned from that purchase to be more specific when placing meat orders. Here is the recipe that I use to cook standing rib roasts of all sizes.

Best wishes for a good yom tov from @home cooking with @dam.


1 4-lb. bone-in standing rib roast (take out of refrigerator 1 hour prior to cooking to bring to room temperature)

Olive oil, kosher or pickling salt, fresh ground pepper, fresh rosemary (optional)

2 cups water

Preheat oven to 500 degrees.

Fully dry the roast with paper towel and coat with oil and a liberal amount of salt, pepper and spices. Place water in the bottom of the roasting pan and place roast bone-side down. Place in oven for 20 minutes.

Reduce heat to 325 degrees and roast until it reaches an internal temperature of 125°. Remove from oven and rest for 20 minutes before slicing. Carryover heat will bring the meat to 130° for a perfect medium-rare.

Often, the simplest preparations are the best and allow a great ingredient to shine!

By Adam Gussen

Adam is an at-home chef who runs @home cooking with @dam. He started working in restaurant kitchens as a teen and has honed his cooking skills through the years at home. Adam can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.. Contact him for cooking lessons, cooking parties or cooking demonstrations in your home or for your organization.

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