Briana's First Standing Rib Roast

15
Rose Mary Mogan

By
@cookinginillinois

We had an early Christmas dinner in 2016 because our daughter Briana had to work and would not be here on Christmas Day. This was the main entree, and since she had never made one, I thought this would be a great time for her to learn.

The herbs and spices in this roast added lots of flavor. I directed Briana in the prep and she did all the work and was so proud of her achievement, and replied afterwards that she had no idea HOW SIMPLE AND EASY IT WAS TO MAKE. The key is to not overcook the roast. You will love and appreciate all the flavors. Hope you like it too.

Blue Ribbon Recipe

Typical standing rib roast recipes take hours in the oven to cook. This is a delicious recipe that cuts down the cooking time. The seasoning paste is amazing; a great combination that adds so much flavor to the already rich meat. While cooking, the seasoning paste and the fat combine to form a nice crust on the outside of the roast. A fabulous standing rib roast for a special occasion.

Note: The Alderwood smoked salt is a specialty item that may be hard to find. Substitute any smoked salt you can find. Also, we used 8 cloves of garlic and it was a prominent flavor in the roast. If you don't love a strong garlic flavor, cut back on the cloves. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
Serves 4-6 or more depending on portion size
Prep:
25 Min
Cook:
1 Hr 40 Min
Method:
Roast

Ingredients

  • 5 lb
    beef standing rib roast
  • 1/2 c
    extra virgin olive oil
  • 1 Tbsp
    coarse black pepper
  • 2 Tbsp
    chopped chive
  • 1 medium
    yellow onion
  • 8-10 clove
    garlic
  • 2 Tbsp
    Alderwood smoked salt
  • 1 Tbsp
    Mrs. Dash, no salt added
  • 2 tsp
    each thyme & rosemary
  • 1 Tbsp
    Montreal steak seasoning

How to Make Briana's First Standing Rib Roast

Step-by-Step

  1. PLEASE ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE ROASTING, TO ALLOW ROAST TO COOK EVENLY WITH EVEN HEAT DISTRIBUTION. Preheat oven to 450 degrees F.
  2. Add all the spices and onions to a food processor. Process into a paste.
  3. Then cover roast evenly on all sides with the spice mixture, top and bottom. Using all of the mixture or as much as desired. We used all of the mixture.
  4. Spray roasting pan or skillet with non-stick cooking spray. Using the bone portion of the roast on the bottom as the rack, place the roast into the roasting pan or skillet. Roast uncovered on high @ 450 degrees for 30 minutes.
  5. After 30 minutes elapses, reduce the oven temperature to 325 degrees F. Roast for an additional 1 hour and 10 minutes or until temperature reaches 125 degrees F for rare, 140 degrees F medium, or 170 degrees F for well. Note: It is never recommended to cook standing rib roast to the well-done stage. Best if it is rare or medium.
  6. Remove from oven, allow to sit and rest at least 10 to 15 minutes to allow the juices to redistribute, before carving. Then carve into desired size serving pieces.
  7. We usually have Yorkshire Pudding when ever we have Prime Rib but this time we did not. Here is the link for my favorite recipe for Yorkshire Pudding Rose Mary's Yorkshire pudding

Printable Recipe Card

About Briana's First Standing Rib Roast

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: American



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