Standing Rib Roast and Asparagus

Sherri Williams

By
@logansw

Standing Rib Roast is one of my favorite meats. Serve this for any special occassion. The roast will be a BIG hit. What a nice treat for Easter Dinner. Happy Cooking! sw:)


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

2 Hr

Ingredients

STANDING RIB ROAST

6-7 lb
standing rib roast
1
head of garlic (cut garlic cloves in quarters)
2 Tbsp
evoo
3 Tbsp
herbs de provence or italian seasoning
6 Tbsp
dijon mustard
kosher salt and pepper to taste

BACON WRAPPED ASPARAGUS

1 1/2 lb
asparagus (cut or break off woody tips)
10
bacon, slices
2-3 Tbsp
evoo
1 Tbsp
everglades seasoning( seasoning of choice)

Directions Step-By-Step

1
In a small mixing bowl, add ½ herbs, evoo, half the salt and pepper. Add garlic to mixture and mix well. Take a sharp knife and pokes whole through out the roast. Take a piece of garlic along with a little of the mixture and press in wholes. Add mustard and remaining herbs and salt and pepper. Make a paste. Rub over the entire roast. Cover in plastic wrap and place in fridge over night
2
Pre-heat oven to 450 degrees. Bake for 20-30 minutes then reduce heat to 325 degrees. Bake until internal temperature reaches between 130-140 degrees for meduim rare, this should take about 1 1/2 hours or cook to preferred donesness. Remove from oven and tent with aluminum foil for 15-20 minutes. Slice and serve
3
Pre-heat oven to 400 degrees. In a mixing bowl, toss asparagus, evoo and everglades. Take a 3-4 asparagus spears wrap bacon around leaving tips and ¼ inch of the bottom exposed. Secure with a tooth pick. Bake in the oven for about 12-15 minutes until bacon is crispy.
4
Serve with choice of starch.

About this Recipe

Course/Dish: Beef, Vegetables, Potatoes, Roasts