by In the last few weeks since Black Friday, there have been crazy deals on everything from toasters to turkeys. Â One ad that we saw had Standing Rib Roasts for $4.99 a pound. Â Not too shabby. Â 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. Â It was the best decision that we made. Â It was freaking awesome! Â 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. Â Making slits just big enough for the slivers of garlic. Â 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. Â Then place the roast onto a sheet pan with a rack on it. Â 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. Â 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.
- 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
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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.
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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. Â As soon as I cut into it, it was gone! Â Quite possibly the most delicious roasted meat I have ever made.
This is a great recipe as it comes to the seasoning and preparation before cooking of the roast. I tried this recipe cooking the roast at a lower temperature over a longer time. This roast came out nice and savory with your seasoning – not bland like traditional salt and pepper seasoning. Needless to say the roast was a hit at a recent family gathering.
A couple of questions:
1. Can you use this mix if you plan to season your roast for a few days before you cook it? Say season it with your mix 4 days in advance of cooking and leave it in the fridge?
2. The temps you use seem high compared to traditional methods of making a roast (around 200F) and was nervous going so high with such an expensive piece of meat. Any advantage to using the higher temp in the oven?
BG – Thanks for the comment.
1. I would not season the roast that far in advance as the salt will dry out the meat and semi-cure it.
2. I have never cooked a roast at 200F. The higher temp allows for the outside to get a nice crust and cook in a reasonable amount of time. As long as you use a meat thermometer you will always end up with a perfectly cooked roast.
Thanks,
Rex
Seems like an awful lot of garlic. I always limit my garlic because of the overwhelming flavor. However this is the first time I’ve tried this recipe. Will the cut or cooking temp moderate the garlic some?
Carl,
It is a lot of garlic, but the roast is huge so it works out. Plus when you roast garlic it mellows the flavor.
Rex