Standing Rib Roast

In the last few weeks since Black Friday, there have been crazy deals on everything from toasters to turkeys.  One ad that we saw had Standing Rib Roasts for $4.99 a pound.  Not too shabby.  So, this year Dana and I thought that we would change things up a bit and cook a Standing Rib Roast for our holiday meal.  It was the best decision that we made.  It was freaking awesome!  Who doesn’t love a huge hunk of meat covered in a fresh herb rub and roasted to perfection!

Standing Rib Roast

Preheat your oven to 450 degrees Fahrenheit.

While your oven preheats remove your roast from the fridge.

Next take 4-5 cloves of garlic and slice them into thin slivers.

Then take the tip of a sharp knife and insert it into roast.  Making slits just big enough for the slivers of garlic.  Then using your fingers, insert the garlic slivers into the roast.

Next combine the crushed garlic, salt, black pepper, rosemary and thyme.

Then rub it all over the outside of the roast.  Then place the roast onto a sheet pan with a rack on it.  I find that a cooling rack works perfectly.

When the oven is preheated, place the standing rib roast into the oven for 25 minutes.

After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.  This took roughly 18 minutes per pound for my roast.

Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.

5 from 1 vote

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Standing Rib Roast

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

 

A perfectly roasted standing rib roast with a savory rub.

Course: Roasted Rib Roast

Cuisine: American

Servings: 4

Author: Rex

Ingredients

• 1 standing rib roast estimate 3/4 lb per person
• 1/2 head of garlic 6-8 cloves
• 3.5 tsp salt
• 1.5 tsp pepper
• 1 tbs rosemary
• 1 tbs thyme

Instructions

1. Preheat your oven to 450 degrees Fahrenheit.
2. While your oven preheats remove your roast from the fridge.
3. Next take 4-5 cloves of garlic and slice them into thin slivers.
4. Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
5. Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
6. When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
7. After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
8. Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.

This meal was so delicious that I never took a picture of the sliced roast.  As soon as I cut into it, it was gone!  Quite possibly the most delicious roasted meat I have ever made.