Description
A succulent standing rib roast, seasoned to perfection and roasted to a juicy medium-rare. Perfect for special occasions and holiday feasts.
Ingredients
Scale
- 1 standing rib roast (about 5–7 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- Salt and black pepper to taste
- 1 cup beef broth
Instructions
- Preheat your oven to 450°F (232°C).
- In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and pepper to create a paste.
- Rub the garlic-herb mixture all over the standing rib roast, ensuring it is evenly coated.
- Place the roast bone-side down in a roasting pan. Pour the beef broth into the bottom of the pan.
- Roast the rib roast in the preheated oven for 20 minutes to create a nice crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20-30 minutes before slicing.
- Serve with the pan juices and your choice of sides.
Notes
- For a more intense flavor, allow the roast to come to room temperature for 1 hour before seasoning and roasting.
- Use a meat thermometer to ensure accurate cooking temperature. Aim for 135°F (57°C) for medium-rare after resting.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0
- Sodium: 150
- Fat: 23
- Carbohydrates: 0
- Protein: 30
Keywords: standing rib roast recipe, holiday roast, beef roast recipe, prime rib recipe, oven roasted rib roast