Standing Rib Roast Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
American
Standing Rib Roast Recipe
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 6 pound rib roast trimmed and tied (by butcher, bone-in
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 6 tablespoons butter softened
- 1 tablespoon Dijon mustard
- tablespoon Worcestershire sauce
- 4 cloves garlic minced
- 1 tablespoon rosemary minced, fresh leaves
Instructions
- Preheat the oven to 450°F.
- Place the rib roast, bone-side down, and fat-side up in a roasting pan that has been oiled. Season with salt and pepper.
- Place your thermometer in the thickest part of the roast being careful not to touch any bone.
- Sear the roast for 20 minutes in the hot oven. When done, remove from oven.
- While the roast is searing, mix the butter, mustard, Worcestershire sauce, garlic, rosemary, pepper, and salt in a bowl.
- When the roast is done searing, slather the butter paste over the sides and top of the roast.
- Lower the oven temperature to 350°F. and return the roast to the oven.
- Continue roasting until the thermometer reaches around 118°F. for medium rare.
- Remove the roast from the oven, place on a cutting board, cover with aluminum foil and let rest for about 20 minutes or until the internal temperature rises up to 125°F.
- Slice the rib roast, plate and serve.
Notes
- The rib roast needs to come to room temperature before cooking. This can take 1 to 2 hours out of the refrigerator.
- The larger your roast, the more carryover cooking will occur. In a smaller roast, the temperature may only rise 5 degrees. With a larger roast, you could get as much as 10-15 degrees in carryover cooking, so plan accordingly when setting your target temperatures.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
