Standing Rib Roast 🍖
Ingredients:
1 standing rib roast (5-7 pounds), bone-in
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon Dijon mustard
1 cup beef broth
1/2 cup red wine (optional)
Directions:
Preheat your oven to 450°F (230°C). Pat the rib roast dry with paper towels and place it on a rack in a roasting pan.
In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste. Rub this mixture all over the roast, covering it completely.
Roast the rib roast in the preheated oven for 15 minutes to develop a nice crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting for about 2-2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
Remove the roast from the oven and let it rest for 20-30 minutes before carving. This helps the juices redistribute throughout the meat.
While the roast is resting, make the gravy. Place the roasting pan on the stove over medium heat. Add beef broth and red wine (if using), scraping up any browned bits from the pan. Simmer for 5-10 minutes until the gravy is slightly thickened.
Slice the roast into individual ribs and serve with the gravy.
Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 3 hours
Kcal: 550 kcal | Servings: 8 servings
