Standing Rib Roast
You will need:
- 1 (6 pound) prime rib roast, ribs removed and tied on the end of the roast
- 3 garlic cloves, slices
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black peppe
One hour before roasting, bring the roast to room temperature.
Preheat the oven to 350 degrees.
Make slits in the meat with the tip of a paring knife. Insert the garlic slices into each slit. Place the roast in a roasting pan on a roasting rack. Sprinkle evenly with the thyme, salt and pepper. Insert a meat thermometer into the thickest part of the meat.
Roast 15 minutes per pound and check the meat after 1 hour. For very rare meat, the thermometer should read 130 degrees. For medium-rare, roast to 140 degrees. For well-done meat, leave in the oven until the thermometer registers 160 degrees.
Transfer to a cutting board and let it rest for 10 minutes. Cut the strings that hold the ribs on the roast and set the ribs aside. Carve into slices and serve.
Yield: 6 servings
Pair with Cabernet Sauvignon from Arrington Vineyards