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Posted to rec.food.cooking
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REC: Standing Rib Roast
jmcquown wrote:
> On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
>> In article >,
>> jmcquown > wrote:
>>
>>> 5 lb. standing rib roast
>>> Fresh cloves of garlic, cut into slivers
>>> freshly ground black pepper
>>> salt
>>> dried thyme
>>>
>>> Preheat oven to 500F. Place the standing rib roast into a foil-lined
>>> roasting pan (easier for roasting pan cleanup). Trim some of the fat
>>> cap from the top of the roast, (You may want to render it to mix with
>>> seed for feeding birds.) Cut small slits on top of the roast and stud
>>> it well with slivers of garlic. Pat it well with salt, pepper and
>>> dried
>>> thyme. Place it rib side down in the roasting pan and place it in the
>>> oven. Turn the oven down to 375F. Cook the roast for 1 hour.
>>>
>>> After 1 hour turn the oven off. Don't bother it. Let it sit
>>> undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
>>> 40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
>>> 55 minutes for med-well.
>>>
>>> This method has always turned out well for me. Plus you don't have to
>>> fuss with it for hours (which I guess means I'm "lazy") so I can do
>>> other things I enjoy doing. I can also do some prep on the fresh
>>> brussels sprouts and the other sides I plan to cook.
>>>
>>> Jill
>>
>> I like that there are so many ways to do it. Here's what I did three
>> years ago -- and will do tomorrow. I've a six-pound slab o' beast to
>> prepare for the visiting carnivore and the rest of us.
>>
>> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
>>
>> _Roast.html>
>>
>> Merry Christmas, Jill.
>>
> Merry Christmas, Barb! That link doesn't take me anywhere...
>
> Jill
Learn to cut and paste properly.
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