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Standing Rib-Roast for 6

Serving size:	Dinner for 6 to 8
Prep time:	15 minutes
Cook time:	1 hour 30 minutes
Difficulty:
Average Rating

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Nugget Signature Recipe

This recipe yields 4 to 6-ounce portions for 6 to 8 people. If you'd like to ensure that you have leftovers to nibble on later, plan to serve only about 4 people during your Holiday meal.

Ingredients

2 bone standing rib-roast (about 4 ½ pounds)
1 bunch thyme, picked and coarsely chopped
4 cloves garlic, minced
1 tablespoon coarse sea salt

Preparation

Preheat the oven to 500 degrees F.

Rub the thyme garlic and salt all over the roast and let it stand at room temperature while the oven heats.

Place on a roasting rack and cook for 15-20 minutes or until a dark brown crust forms. Lower the oven temperature to 300 degrees F, and continue to cook for 1 hour. Start taking the internal temperature after the first hour. The roast should take 15-30 minutes more for a total cook time of 1 ½ to 1 ¾ hours to reach an internal temperature of 120-125 degrees F. Remove the roast from the oven, and allow to rest for twenty minutes before carving.

To serve remove from the cradled bones and slice thin.

Pair with

Tempranillo: Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
— Hank Beal, Director of Adult Beverages

Syrah: How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
— Hank Beal, Director of Adult Beverages

Shiraz: This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
— Hank Beal, Director of Adult Beverages

Sangiovese: Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
— Hank Beal, Director of Adult Beverages

Petite Sirah: Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
— Hank Beal, Director of Adult Beverages

Petit Verdot: A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
— Hank Beal, Director of Adult Beverages

Negroamaro: The name says it all! Negroamaro literally translates to "black-bitter". Like a great dark roast, this Italian grape has slightly bitter espresso-like flavors. Widely grown in the Apulia region, the spur of the Italian boot.
— Hank Beal, Director of Adult Beverages

Nebbiolo: A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
— Hank Beal, Director of Adult Beverages

Montepulciano: Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
— Hank Beal, Director of Adult Beverages

Merlot: This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
— Hank Beal, Director of Adult Beverages

Malbec: Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
— Hank Beal, Director of Adult Beverages

Chianti: One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.
— Hank Beal, Director of Adult Beverages

Cabernet Sauvignon: The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
— Hank Beal, Director of Adult Beverages

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