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Available with the bone, known as a
standing rib roast, or without the bone for convenient slicing. A standing rib
roast is one of the best choices for dry roasting. It is great for a crowd or if
buying for a small family buy a 3-4 rib roast. If you can't find what you want
at the supermarket, you can ask the butcher to cut it to order.
This is one of my favorites on a buffet table. I always cook it with the bone on
for more flavor and before taking it to the table take the bone off for easier
serving.
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Standing Rib Roast
1 Standing Rib Roast (about 6 lbs.)
2 heads of garlic peeled
1 t. salt
Process the garlic with the salt in the food processor until it forms a paste.
Add 3 T. oil and process 30 seconds more. Add 1 t. fresh ground pepper.
Spread the garlic mixture evenly over the roast.
Preheat oven to 450 degrees F. Place roast on a rack in a 9 x 12 inch roasting
pan. Add 2 C. red wine to the bottom of the pan or a good beef stock.
Roast for 20 minutes at 450°F. and then turn oven down to 350°F. Roast 18
minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15
minutes before carving. Serve with pan juices.
Serves 8
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