Standing Rib Roasts
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
1 standing rib roast of beef, about 6 1/2 pounds
3 or 4 cloves of garlic, thinly slivered
Coarse salt and pepper
Start with a very high oven temperature to seal in the meat juices. (This is
equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
1 standing rib roast of beef, about 6 1/2 pounds 3 or 4 cloves of garlic,
thinly slivered Coarse salt and pepper
-
Preheat the oven to 450°F. 2. Make small slits in the meat with the tip
of a small knife; insert the garlic slivers. Rub the meat with salt and
pepper. Roast on a rack in a shallow pan for 25 minutes. -
Reduce the oven temperature to 350°F and roast for 16 minutes per pound
(about 1 3/4 hours), or until a meat thermometer reaches an internal
temperature of 135°F to 140°F for a medium-rare center. Let rest for 15
minutes.
Makes 8 servings.