Standing Rib Roast 923

Audrey

Here's mine. Been making it this way since 1976 when Mom found the recipe in the local newspaper. For 8 people you'll most likely want the 7 lb. roast. Expect some leftovers unless everyone you know eats a pound of beef along with everything else you'll be serving!

5-7 lb. bone-in standing rib roast 3-4 cloves garlic, cut into slivers ground thyme salt & pepper

Preheat oven to 500F. Trim most of the fat from the roast (but not all). Cut small slits all over the top and insert slivers of garlic. Pat salt, pepper and thyme onto the beef. Place the roast, rib-side down, in a roasting pan. Place roast in oven and immediately turn the heat down to375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR. Turn the oven completely off. Again, do NOT open the oven door. Let the roast sit in the oven for 2 hours. Turn the oven on again at 375F. Roast 40 minutes for medium-rare roast, 55 minutes for medium. Remove from oven. Let stand 10 minutes (loosely tented with foil) before slicing. Slice in 1" thick slices using the rib bones at the bottom as a guide. Cut sideways across the bones to release the slices.

Note: The remaining bones will be nice and meaty. Freeze them and use them to make beef stock later, or season with a dry rub and make beef BBQ ribs.

I had a butcher try to tell me once I didn't want bones in my rib roast. Excuse me but yes I want the bones. They charge more per pound for a boneless roast and as noted, I like to have the bones for other stuff :)

Jill