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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Christmas Standing Rib Roast with Rosemary Recipe

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This recipe for Christmas Standing Rib Roast with Rosemary is from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4+ lb. trimmed standing rib roast (or rib eye roast)
2 cloves garlic, crushed
1 tsp. salt
1 tsp. cracked pepper
1 tsp. dried rosemary leaves, crushed
Directions:
Directions:
Heat oven to 350 degrees. Combine garlic, salt, pepper, and rosemary; press evenly into roast. Place bone side down (or on a rack if using a rib eye roast) in a shallow roasting pan. Insert a meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approximately 18 – 22 minutes per pound for medium rare to medium doneness.

Remove roast when thermometer registers 140 degrees for medium-rare, 155 for medium. Cover with a foil "tent" and let stand 15 minutes to rest. The temperature will continue to rise to 145 for medium-rare and 160 for medium. Carve into slices.
Number Of Servings:
Number Of Servings:
5 - 6
Preparation Time:
Preparation Time:
Varies according to size of raost
Personal Notes:
Personal Notes:
This roast, served with Yorkshire pudding, is the traditional centerpiece at Ostarch Christmas dinners.

 

 

 

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