- Prep time
- 2 hours PT2H
- Cook time
- 2 hours PT2H
- 6-8 servings
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:
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
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.
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.
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.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
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.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
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.
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.
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.
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.
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.
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.
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.