Here’s a classic recipe for a Standing Rib Roast that’s perfect for special occasions!
Standing Rib Roast Recipe
Ingredients:
- Standing rib roast: 4-6 pounds (bone-in)
- Kosher salt: 2 tablespoons
- Black pepper: 1 tablespoon (freshly ground)
- Garlic: 4 cloves (minced)
- Fresh rosemary: 2 tablespoons (chopped) or 1 tablespoon dried
- Fresh thyme: 2 tablespoons (chopped) or 1 tablespoon dried
- Olive oil: 2 tablespoons
Instructions:
1. Prepare the Roast:
- Remove the roast from the refrigerator and let it come to room temperature for about 1-2 hours.
- Preheat your oven to 450°F (232°C).
2. Season the Roast:
- In a small bowl, mix together the salt, pepper, minced garlic, rosemary, thyme, and olive oil to form a paste.
- Rub the mixture all over the roast, making sure to cover it evenly.
3. Roast:
- Place the standing rib roast bone-side down on a rack in a roasting pan.
- Roast in the preheated oven for 15-20 minutes to develop a crust.
4. Lower the Temperature:
- After 15-20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting. Use a meat thermometer to check the internal temperature:
- Rare: 120-125°F (49-52°C)
- Medium rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
5. Rest the Meat:
- Once the roast reaches your desired doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This allows the juices to redistribute.
6. Carve and Serve:
- After resting, carve the roast into thick slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a rich gravy.
Tips:
- Leftovers: Use any leftover meat for sandwiches or salads.
- Gravy: Make a delicious gravy using the drippings from the roasting pan. Add some flour to create a roux and then whisk in beef broth.
Enjoy your succulent standing rib roast!