Standing Rib Roast of Beef

Standing Rib Roast of Beef

Ready in 1 hour

Try this Standing Rib Roast of Beef recipe, or contribute your own. "Garlic" and "Olive oil" are two of the tags cooks chose for Standing Rib Roast of Beef.

"Outstanding recipe! I made this roast for company last evening, and it was fabulous! The roast was easy and quick to get ready for the oven, and turned out tender and juicy, with great flavor...comparable to a rib roast served in a nice restaurant. The only change I made was to use fresh thyme and rosemary in lieu of the dried herbs."

- sgrishka

Top-ranked recipe named "Standing Rib Roast of Beef"

4.9 avg, 9 review(s) 100% would make again

Ingredients

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1/4 c olive oil
3 tb Dried thyme
1/4 c black pepper; Coarsely-ground
3 tb Coarse salt
3 tb Dried Rosemary
1 4.5-pounds Oven-ready beef rib roast; (up to 5 pounds)
2 tb fresh garlic; Chopped

Original recipe makes 5

Servings  

Preparation

Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes. At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium-rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container. Remove the roast from the oven and allow to stand for 20 minutes before carving. After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bone-side-down on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached. Carve the boneless meat into 1/2-inch thick slices. This recipe yields 5 to 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B01 broadcast 05-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco

Verified by stevemur

Ready for the oven...rib roast rubbed with olive oil & seasoned with fresh garlic, thyme, rosemary, salt and pepper. photo by sgrishka sgrishka

Finished rib roast...cooked perfectly with a crisp browned exterior and medium-rare center. photo by sgrishka sgrishka

Just before placing in the oven. photo by Meachdog Meachdog

Finished rib roast, sliced and ready to serve. photo by sgrishka sgrishka

Calories Per Serving: 1299 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Standing Rib Roast of Beef

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mlesher1 1 year ago
Other than the fact that I cooked this about 5-10 minutes longer than I should have (I was looking for medium-rare, but got closer to medium), this was an exceptional recipe. So delicious!! I won't hesitate to make it again.
catlac 2 years ago
OMG.....This is delicious. Will make this again!
queenron 3 years ago
I have made this recipe for standing rib roast for the past 5 or so years. Everyone loves it and always ask for the recipe.
joemast 3 years ago
I made this for X-Mas dinner. Wow. It tasted like the x-mas roast at an expensive country club. I can't believe I made it!
Tanis44 4 years ago
Entire family enjoyed this Rib Roast. The 1.8 hours cooking time was perfect for 3.8 lb two rib roast. (Medium) The recipe was quick and easy. Have added this to my favorites!
Meachdog 4 years ago
Entire family enjoyed this Rib Roast. The 1.8 hours cooking time was perfect for 3.8 lb two rib roast. (Medium) Have added this to my favorites!
Meachdog 4 years ago
this looks really good.
xpo 4 years ago
Outstanding recipe! I made this roast for company last evening, and it was fabulous! The roast was easy and quick to get ready for the oven, and turned out tender and juicy, with great flavor...comparable to a rib roast served in a nice restaurant. The only change I made was to use fresh thyme and rosemary in lieu of the dried herbs.
sgrishka 5 years ago
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