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STANDING RIB ROAST

Active Time : 15 minutes
Total Time : 2 1/2-3 hours
Serves : 8-10 servings
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary leaves crushed
  • 1/2 teaspoon Dried Basil Leaves
  • 1 (6-8 pound) premium angus bone-in rib roast
DIRECTIONS

In small bowl, combine oil, garlic, salt, pepper, thyme, rosemary and basil. Rub over surface of roast.

Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting on fat or touching bone. Do Not Add Water. Do Not Cover.

Roast in a preheated 350 degree F oven 2 1/4-2 1/2 hours for medium-rare; 2 3/4-3 hours for medium.

Remove roast from oven when meat thermometer registers 135 degree F for medium-rare or 150 degree F for medium. Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10 degree F to reach 145 degree F for medium-rare; 160 degree F for medium).

Transfer roast to carving board. Cut into slices. Serve with Horseradish Sauce, if desired.

Horseradish Sauce:
In small bowl, combine 1/2 cup sour cream, 1/4 cup light mayonnaise, 1/4 cup prepared horseradish, 1 tablespoon chopped fresh chives and 1 teaspoon chopped garlic. Salt and pepper to taste.