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Standing Rib Roast

Standing Rib Roast You will need:

  • 1 (6 pound) prime rib roast, ribs removed and tied on the end of the roast
  • 3 garlic cloves, slices
  • 2 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

One hour before roasting, bring the roast to room temperature.

Preheat the oven to 350 degrees.

Make slits in the meat with the tip of a paring knife. Insert the garlic slices into each slit. Place the roast in a roasting pan on a roasting rack. Sprinkle evenly with the thyme, salt and pepper. Insert a meat thermometer into the thickest part of the meat.

Roast 15 minutes per pound and check the meat after 1 hour. For very rare meat, the thermometer should read 130 degrees. For medium-rare, roast to 140 degrees. For well-done meat, leave in the oven until the thermometer registers 160 degrees.

Transfer to a cutting board and let it rest for 10 minutes. Cut the strings that hold the ribs on the roast and set the ribs aside. Carve into slices and serve.

Yield: 6 servings

Wine Pairing
Pair with Cabernet Sauvignon from Arrington Vineyards

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