Standing Rib Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 pound rib roast
2 tablespoons olive oil
⅛ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic minced (optional)
2 tablespoons finely chopped fresh rosemary (optional)
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Directions: |
Directions:Bring roast to room temperature by leaving it on the counter 1-2 hours
Remove the butcher's cord if present
Using a boning knife remove the rib bones taking as little meat as possible.
Tie the rib bones back on with the butcher's cord.
Mix salt, pepper, and oil. Add garlic and or rosemary if using.
Rub on all sides of the meat.
Heat oven to 475º F.Set meat on a rack inside a shallow roasting pan fat side up (rib bone side down). If you do not have a rack you can set the roast on two or three carrots or celery.
Roast in preheated oven until brown (about 30 minutes). Reduce the oven temperature to 325º F. Loosely tent with foil but do not tightly seal.
Cook until an instant-read thermometer inserted into the middle of the roast registers 125-130º F. This will take about 15 minutes per pound.
Remove from oven and tent with the foil. Can also cover it with a towel. Let sit 20-30 minutes until the internal temperature is 135ºF for a medium rare cook.
Remove butcher cord and ribs. Slice and serve |
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Number Of
Servings: |
Number Of
Servings:4-5 people |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: The medium-rare roast will be quite pink in the center. for a well-done roast extend the cooking time so that the final temperature is 140-145º F.
This does not generate very much gravy drippings so I usually use the "made ahead gravy method" found in this cookbook.
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