Standing Rib Roast
Source of Recipe
Roasting
List of Ingredients
BEEF:
5 pounds beef standing rib roast, 3 ribs, trimmed
extra fat, and tied
2 cloves garlic, peeled and very thinly sliced
fresh ground pepper, and Hungarian paprika
SIDES:
20 small new potatoes
20 small white boiling onions, peeled and left whol
1 tablespoon chopped fresh thyme or 1 tsp dried
salt and fresh ground black pepperRecipe
Figure on 3/4 pound beef per person, best gotten thru a butcher as opposed to supermarket. Preheat the oven to 450ºF. Using small sharp knife, make several small slits in the fat along the top of the beef and gently insert the garlic slices. Season the top of the beef liberally with pepper and paprika. Sear meat on all sides in a skillet on high heat quickly (if using roasting oven). If using oven to cook, place the beef on a rack in large flameproof roasting pan. Surround beef with potatoes and onions, and season veggies with salt, pepper and thyme.
Roast beef for 15 minutes at 450ºF, then reduce oven temp to 325ºF, and continue roasting until internal temp reaches 125ºF for rare beef, about 20 minutes per pound, or 1 hour to 1 hour and 15 minutes total roasting time. Baste the beef and veggies every 20 minutes or so, and turn veggies over so they brown evenly. Remove roasting pan from oven and let beef and veggies sit in pan, loosely covered with foil, for 15-20 minutes before carving. Transfer to carving board and remove excess fat from the pan. Carve the beef (either on or off the bone). Serve with pan juices poured on top. Pass veggies separately. Makes 6 servings.
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