December 29, 2022

Standing Rib Roast

 So Fancy, So Simple

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Standing Rib Roast 10

Standing Rib Roast

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Standing rib roasts are very tender and flavorful cuts of meat. Usually priced at about half the price of a tenderloin filet, this roast is a practical, elegant, and delicious idea worth having for a special occasion. It's fancy for the holidays, for entertaining, and perfect for your menu because it couldn't be simpler. It will take you less than 10 minutes to prep it, then the oven does all the work. All you have to do is time the cooking for when you want to serve. I have a tip for you on that in the notes below.


Standing Rib Roast- any size
Olive oil
Fresh garlic cloves
Sea salt
Fresh ground pepper


      1. Using a knife, cut small slits, about 1 inch in length, around the rib roast.
      2. Peel and slice the garlic cloves lengthwise. Not too thin, about 3-4 slices from each garlic clove. I use about 6-8 cloves of garlic for a 5-pound roast.
      3. Insert the garlic slices into the slits in the rib roast.
      4. Drizzle a small amount of olive oil on the rib roast and rub the oil around to coat the roast.
      5. Sprinkle the top of the rib roast with sea salt and fresh ground pepper.
      6. Roast the meat at 450 degrees F for 25 minutes. Then reduce the oven temperature to 350 degrees F and continue to cook until done. The cooking time is about 15 minutes per pound for medium rare. You can test the temperature using a food thermometer. The temperature for rare is 135 degrees Fahrenheit. It will continue to cook and increase by 5-10 degrees after you take it out of the oven. So if you cook it to 135 degrees, which is rare, the temperature will increase to about 145 when you are ready to slice it.
      7. Remove the roast from the oven and cover it with foil. Let it sit for 15 minutes before slicing. 


To plan the timing of cooking, first, multiply the pounds of the roast by 15 minutes per pound. Factor in that you need to let it rest for 15 minutes after it is done cooking, and you'll need about 5 minutes to slice it. Once it is sliced, you will want to serve it immediately. So everything else should be warmed and on the table.

This dish is divine with Potatoes Dauphinois, Caesar Salad, or a mixed salad with French Vinaigrette dressing. For dessert, try Chocolate Mousse or Pot de Crème. Or Pear Clafoutis for a lighter option. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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