Recipe: Standing Rib Roast | Bottle & Bone


Recipe: Standing Rib Roast

By Food, Meat Case, Bones Comments Off on Recipe: Standing Rib Roast

roastDon’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:

You’ll need:
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.

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