Ingredients with Measurements:
- 1 (4-5 pound) standing rib roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
Special equipment needed:
- Roasting pan with a rack
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a small bowl, mix together the olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme.
3. Place the standing rib roast in the roasting pan with the fat side up.
4. Rub the herb mixture all over the roast, making sure to cover all sides.
5. Place the roasting pan in the oven and roast for 15 minutes.
6. After 15 minutes, reduce the oven temperature to 325°F and continue to roast until the internal temperature of the roast reaches 135°F for medium-rare, about 1 1/2 to 2 hours.
7. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Preheat oven to 450°F, then reduce to 325°F for roasting.
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 30g
Protein: 30g
Carbohydrates: 0g
Fiber: 0g
Sodium: 1200mg
Substitutions for ingredients:
- Canola oil can be used instead of olive oil.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add a mustard or horseradish crust to the roast before roasting.
- Use different herbs, such as sage or parsley, in the herb mixture.
- Add sliced onions, carrots, and potatoes to the roasting pan for a one-pan meal.
Tips and tricks:
- Let the roast come to room temperature before roasting.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
- Let the roast rest before carving to allow the juices to redistribute.
Storage instructions:
Store leftover roast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roast in the oven at 325°F until heated through, about 15-20 minutes.
Presentation ideas:
Slice the roast and arrange it on a platter with fresh herbs and roasted vegetables.
Garnishes:
Fresh herbs, such as rosemary or thyme, can be used as a garnish.
Pairings:
Serve the roast with a side of mashed potatoes and green beans.
Suggested side dishes:
- Roasted vegetables
- Creamed spinach
- Yorkshire pudding
Troubleshooting advice:
- If the roast is cooking too quickly, reduce the oven temperature.
- If the roast is not browning enough, increase the oven temperature for the last 10-15 minutes of cooking.
Food safety advice:
- Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Standing rib roast is a classic holiday dish that originated in England.
Flavor profiles:
The herb mixture adds a savory and aromatic flavor to the roast.
Serving suggestions:
Serve the roast with a glass of red wine for a complete meal.
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