For Christmas I do standing rib roast. This year I tried preparing it a little bit different from what I’ve done before.
- 1 3-4 rib (about 9 lbs) Standing Rib Roast
- 1/2 lb butter (real butter, not margarine)
- 2-3 tbsp of finely minced garlic (I like garlic, a lot, so adjust for your preferences)
- 1 Tbsp chopped dried rosemary
- 1 Tbsp chopped dried thyme
- 1 Tbsp parsley flakes
Preheat oven to 250 degrees Farenheit
Using cotton twine, bind the roast between the ribs to keep the meat as compact as possible.
Soften the butter. Add the other ingredients and mix well. Spread the butter/seasoning mix over the roast.
Place the coated roast on a roasting pan:
Insert “leave in” thermometer to the middle of the meat (not touching any of the bones). Bake in 250 degree oven until desired doneness. I like 140 (rare) to 145 (med rare).
Optional, when the meat temperature is a few degrees short of desired increase oven temperature to 350. This will slightly shorten the cooking time and “brown” the outside a bit more.
It makes a scrumptious part of a holiday feast: