Your Holiday Standing Rib Roast Rib Roast
Looking for a special entree for your Holiday dinner party? May we recommend this gourmet delight!
You will get rave reviews for this exquisite main course. We promise it will equal your favorite restaurant prime rib.
- 5 lb to 6 1/2 pounds standing rib roast boned and tied (Ask your butcher to prepare this)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper fresh ground if possible
- 1 tablespoon fresh garlic, minced
- 1 tablespoon Italian seasoning*
- Aluminum foil
- 1 1/2 teaspoons dried oregano.
- 1 teaspoon dried marjoram.
- 1 teaspoon dried thyme.
- 1/2 teaspoon dried basil.
- 1/2 teaspoon dried rosemary.
- 1/2 teaspoon dried sage.
- Preheat oven to 375°F. Season roast with remaining ingredients on all sides; wrap in foil and place in roasting pan. Bake 2 hours.
- Remove foil; bake 30–45 more minutes and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. Go to foodsafety.gov for more information on beef cooking temperatures. USDA recommends Steaks, roasts, chops 145°F 3 minutes rest time
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
CALORIES (per 1/10 recipe) 500kcal; FAT 41.00g; SAT FAT 16.00g; TRANS FAT 0.00g; CHOL 115mg; SODIUM 200mg; CARB 0g; FIBER 0.00g; SUGARS 0g; PROTEIN 31g; CALC 2%; VIT A 0%; VIT C 0%; IRON 20%