Holiday Standing Rib Roast
prep time
10 minutescook time
2 hoursIngredients
- 1 6-7lb rib roast
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 carrots, peeled
- 2 celery stalks, rinsed and dried
- 2 cups water or beef stock
- freshly ground black pepper and salt to taste
Cooking Instructions
- Pre-heat oven to 400 ºF. Allow roast to come up to room temperature by sitting out at least one hour before cooking.
- Place water (or stock if using), peeled carrots and celery in bottom of large roasting pan to form a “baking rack”, on which, you will place the roast. The liquid will prevent the roast from drying out.
- Rub olive oil on all sides of roast and sprinkle generously with salt and pepper, then place on top of carrots and celery, in center of roasting pan.
- Place roasting pan in pre-heated oven and cook at 400º for 20 minutes then reduce temperature to 350º and roast another 90 minutes, or until meat thermometer inserted away from bones registers 150º.
- Remove from oven and cover with foil. Allow meat to rest 30 minutes before carving so that juices incorporate back into the roast. Center pieces will be rare, outside pieces, medium-rare to medium.