A Guide to Standing Rib Roast

Note: This is a guide, not an exact recipe. I followed this Rib Roast Recipe  as my guide, but I totally changed it up.

IMG_0177.jpgHave the butcher delicately detach the meat from the bone and re-tie it, to make it easier to put the right sides back together when you get home and untie, stuff and retie.

Salt and Pepper the meat really well.

Make a paste of about 10 garlic cloves by smashing them with a knife.

Put multicolored peppercorns in a Ziploc bag and with a rolling pin, coarsely crush.

Next, chop up whatever herbs you like, but I used thyme, rosemary and parsley (I used proportionately more parsley). Add herbs to the peppercorns, mix, then add to the garlic paste. Add a tiny bit of olive oil if needed to make more of a paste consistency.

Untie the roast and put the paste on the bone side and meat side. Then put the bone back on top of the meat (coated sides facing each other) and retie – firmly, but not super tight. You want to be able to sear it and move the meat around, but not so tight that the paste is oozing out.

Heat the pan, add some olive oil, and sear the meat on every side that you can, about 3 minutes each time.

Roast at 500 for 20-30 minutes, then turn oven down to 300 and cook for another 20-30 minutes. Typically for me, I cook it around an hour and we like ours rare, so I take it out of the oven at 110, as it’s going to continue to cook and eventually reach rare temperature. Don’t cut into it.

In my opinion, standing rib roast is a dish to try once before serving it for a holiday dinner, to make sure you’ve got it down.

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