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Rosemary-Salted Standing Rib Roast

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Rosemary-Salted Standing Rib Roast

Name: Rosemary-Salted Standing Rib Roast
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 to 10 servings
Ingredients: 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher; 3 cloves garlic, thinly sliced; Kosher salt; 1 tablespoon black peppercorns; 1/3 cup fresh rosemary leaves (from 3 sprigs); 2 bay leaves; 3 tablespoons extra-virgin olive oil

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Level: Easy

Total: 3 hr
Active: 35 min

Yield: 8 to 10 servings

A standing rib roast is an impressive centerpiece for a holiday dinner table. This recipe provides a step-by-step tutorial to achieve the perfectly cooked and seasoned roast flavored with rosemary, garlic and black pepper.

Level: Easy

Total: 3 hr
Active: 35 min

Yield: 8 to 10 servings

Ingredients

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1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher

3 cloves garlic, thinly sliced

Kosher salt

1 tablespoon black peppercorns

1/3 cup fresh rosemary leaves (from 3 sprigs)

2 bay leaves

3 tablespoons extra-virgin olive oil

Directions

Remove the beef from the refrigerator 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between the ribs; insert a garlic slice into each slit and poke it just beneath the surface.
In a spice grinder, grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves (or crush and finely chop with a knife). Transfer the ground spices to a small bowl and mix with the olive oil. Rub all over the roast.
Place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until a thermometer inserted into the thickest part registers 120 degrees F for medium-rare, 1 hour 50 minutes to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.

Cook’s Note

Carving Tips: Position the roast so the bones are pointing up. Using a chef's knife, remove the bones in one piece, then thinly slice the meat against the grain. The end of a rib roast will always be more well done than the center, so you’ll have pieces to suit all tastes!