Proper Standing Rib Roast
A holiday feast for a crowd or just a few friends.
Always impressive, always delicious, and honestly, super easy. The original post that went along with this pic was: Roast beast. Sautéed mushrooms with truffle butter, and spinach salad with warm bacon dressing. Pâté’ with grapes and gf crackers to start. (that's another recipe post to come) Spiced cider fizzes to drink. Yule Holiday. Sorted. Here's how easy.
1 3 rib standing roast. (7-8 pounds)
Salt and pepper (yep, that's really it)
Let roast come to room temp before it goes in the oven. 2 hours our of the fridge should do it.
Cover roast on all sides with a healthy amount of salt and pepper. Rub it in. (you know you want to)
Preheat your oven to 500 Place your roast in a pan bone side down, on the second lowest rack in the oven. Roast at 500 for 4 minutes. Turn heat down to 325 & roast for another 30 min. Turn heat up to 450 and roast for a final 20-30 minutes. (internal center temp should reach 125)
Remove from oven to a tray or carving board, cover and rest for 20 minutes. (I'm not a fan of aluminum foil, but use it if you've got it) Carve this beauty, and serve. *Ina's recipe includes a mustard horseradish sauce, which isn't my favorite accompaniment for roast beef. I prefer the jus or gravy. Happy Holidays!