- Prep time:
- 2 hours
- Cook time:
- 2 hours
- 6-8 servings
1 out of 5
- Share this recipe:
Standing rib roast is a prime pick for serving at holiday gatherings. Follow this simple recipe for a mouthwatering main course that just might earn you a standing ovation.
- 3-bone standing rib roast (about 4½ pounds)
- 1 bunch thyme, picked and chopped
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
Rub thyme, garlic and salt all over roast, then let stand at room temperature for 2 hours.
Preheat oven to 450°F.
Place roast on a roasting rack and cook for 15-20 minutes, or until a dark brown crust forms. Lower the oven temperature to 325°F and continue to cook for 1 hour 30 minutes.
Start taking the internal temperature of the roast after the first hour. The roast should take 15-30 minutes more for a total cook time of 1½-1¾ hours, depending on desired doneness.
- Rare: 120°F
- Medium-rare: 125-130°F
- Medium: 140°F
Once roast reaches desired temperature, remove from oven and allow to rest 45 minutes before carving.
Serve with horseradish and jus.
Techniques used in this recipe:
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.
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