Ingredients with Measurements:
- 1 (4-5 pound) standing rib roast
- 1 head of garlic
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Cut the top off the head of garlic and place it in the center of the roasting pan.
3. In a small bowl, mix together the rosemary, thyme, olive oil, salt, and pepper.
4. Rub the herb mixture all over the standing rib roast.
5. Place the roast on top of the garlic in the roasting pan.
6. Roast the beef for 15 minutes at 450°F.
7. Reduce the oven temperature to 325°F and continue to roast for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 10 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Preheat oven to 450°F, reduce to 325°F for cooking.
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 28g
Protein: 34g
Carbohydrates: 1g
Sodium: 100mg
Substitutions for ingredients:
- Dried herbs can be substituted for fresh herbs.
- Canola oil can be substituted for olive oil.
Variations:
- Add sliced onions and carrots to the roasting pan for added flavor.
- Use a different cut of beef, such as a prime rib roast.
Tips and tricks:
- Let the roast come to room temperature before cooking.
- 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:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roast on a platter with roasted vegetables and a side of horseradish sauce.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme.
Pairings:
Serve with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the roast is cooking too quickly, cover it with foil to prevent it from burning.
Food safety advice:
Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
Food history:
Standing rib roast is a classic holiday dish that originated in England.
Flavor profiles:
This dish is savory and herbaceous with a subtle sweetness from the roasted garlic.
Serving suggestions:
Serve the roast as the centerpiece of a holiday meal.
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