- Prep time
- 20 minutes PT20M
- Cook time
- About 3 hours, or 10–12 minutes per pound PT0
- 6–8 servings
Nothing says the holidays like a big, juicy roast beef. Enjoy with plenty of horseradish and a well-aged bottle of Bordeaux for the full experience.
- 1 standing rib roast (6-bone size, about 14 pounds)
- ¼ cup kosher salt
- Pepper, to taste
- 3 bunches thyme, picked and rough chopped
- 12 cloves garlic, minced
Remove roast from refrigerator 1 hour before cooking. Heat oven to 450°F.
Season roast with salt, pepper, thyme and garlic, then place bone-side down in a roasting pan. Roast for 15 minutes at 450°F, then reduce the temperature to 275°F.
Continue cooking for 10–12 minutes per pound, until internal temperature reaches 110°F (for medium-rare). Begin checking internal temperature 30 minutes prior to estimated finished cook time.
Allow roast to rest 30–45 minutes before carving to allow for carryover cooking.