Don’t be intimidated by the size of the roast. Mother nature and the care of experienced farmers ensure that the quality of our rib roasts speaks for itself. Here’s a simple yet proven way to prepare your holiday meal centerpiece:
Coarse kosher salt
Fresh ground black pepper
3-4 Sprigs of fresh thyme, coarsely chopped
5 Large cloves of garlic, sliced thin
6-8 lbs. Standing rib roast, lifted and tied
Preheat oven to 450 degrees.
Make slits in the roast with the tip of a small knife, insert garlic into the slits and in between the lifted bones and loin.
Generously rub the roast with salt, pepper and thyme.
Roast on a rack in a shallow pan for 25 minutes.
Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center.
Let rest for 15 minutes before carving.