Standing rib roast

<h2 id="characteristics">Characteristics</h2>
<p>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 dorsi) known as the "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. It also may be grilled or cooked <a href="/facts/Sous_vide/FHmwdqbH">sous vide</a>.
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<h2 id="gallery">Gallery</h2>

<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/List_of_steak_dishes/cvJvb7RW">List of steak dishes</a></li>
<li> Food portal</li></ul>

<h2 id="external-links">External links</h2>
<ul><li><a href="http://swansonmeats.com/wp-content/uploads/2014/06/Meat-Buyers-Guide.pdf">The Meat Buyer's Guide</a>, North American Meat Processors Association.</li>
<li><a href="http://www.cookingforengineers.com/recipe.php?id=38&title=Prime+Rib+or+Standing+Rib+Roast">Cooking For Engineers: Prime Rib</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>USDA The Food Standards and Labeling Policy Book Archived 2011-02-05 at the Wayback Machine pg. 154 <a href="https://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf" target="_blank">https://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
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Standing rib roast open-in-new

Standing rib roast