Saturday, January 2, 2010

Standing Rib Roast

Oh... this is a favorite in our house. It's absolutely delicious and well, almost magical!!!! We have made it a tradition to make it at Christmas time. Partly because it's when Publix puts it on sale for about $5.49 a pound--at least that's what it was this year--and you can't go wrong with that!!!

Here's how we do it:

3-5 lb Standing Rib Roast
Extra Virgin Olive Oil
Garlic Cloves, pressed/minced/crushed - one per pound of roast
Italian Seasoning (I use about 1/2 TBL per pound maybe more)
Salt
Pepper

Season Roast with salt and pepper. Combine garlic, italian seasoning, a little more salt and pepper, and some of the olive oil until it looks like a paste. Rub over the roast generously... and I do mean generously.

Heat oven to 450!

Place on a roasting pan with the fat side up. Cook at 450 for 20 mins and then drop the oven to 350(you don't have to take the roast out), and cook for about 18 mins per pound for medium rare.

You should *absolutely* use a meat thermometer for this because it can get too done sometimes even at the 18 mins per pound. If you do use a meat thermometer, take the meat out when it hits 127! Trust me on this. Every cookbook I've seen always says 145 or something crazy like that. If you let it go till then, you'll feel bad that you've just wasted your money. Unless of course you like your meat to taste like a leather boot...

Remove from the oven and let rest for 10 mins. Carve and serve.

I serve with both gravy and horseradish sauce. To make my horseradish sauce I use horseradish (a good 1-2 TBL), sour cream - double what I used of the horseradish, some dill(fresh or dried), salt, pepper, and lemon juice... Oh, so good!!!!

This is a wonderful wonderful glorious dish... trust me! (Even if I forgot to take pictures!)

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