Cooking a Rack of Beef

• For a basic cooking method, start by bringing a rack of beef to room temperature and dry it with paper towels. Butter the cut ends and place the meat in a roasting pan, fat-side up. Sear the roast at 450 degrees Fahrenheit for 15 minutes, then turn the heat down to 325 F. For medium doneness, cook the roast for 23 to 25 minutes per pound for a 4- to 6-pound roast. Start checking the roast about 45 minutes early. Baste the roast every half-hour with the pan drippings. The meat is done when the internal temperature reads 120 F for rare meat, 130 F for medium-rare, 145 F for medium and 160 for well done. The U.S. Department of Agriculture recommends cooking beef to at least 145 F for food safety reasons, but the meat will be more tender at lower temperatures.

Rack of Rib Roast With Rosemary-Thyme Crust

• One classic rack of rib roast recipe calls for applying a nice rosemary-thyme crust before roasting the beef. Season the meat with pepper and coat it all over with a thin layer of Dijon-style mustard. Press a mixture of equal parts dried rosemary and thyme into the mustard. You don't need a lot; a couple of tablespoons of each should be enough. A variation on this recipe would be to combine the Dijon mustard with minced garlic and thyme, then rub the roast with the mixture before cooking.

Balsamic-Glazed Standing Rib Roast

• Instead of a crust applied before cooking, you can pour a sauce over sliced rib roast. For a balsamic-wine glaze, heat two parts balsamic vinegar, one part dry red wine and a pinch or two of dark brown sugar over medium heat until it is reduced to approximately a third of the original volume. Drizzle the sauce over sliced meat and vegetables.

Classic Accompaniments

• Roast root vegetables such as potatoes, carrots, parsnips, turnips, beets and onions along side the roast during the last hour of cooking. Brussel sprouts and fennel can also be roasted in the same pan. Yorkshire pudding or popovers are often served alongside a rack of beef, using the drippings from the roast to flavor the bread-like pudding. Horseradish sauce is a spicy accompaniment often served with a rack of rib roast.