Standing Rib Roast with Garlic
Marinate this roast overnight!
1 standing rib roast (approx. 6½ pounds)
3-4 cloves of garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 450 Fahrenheit.
Make small slits in the meat with a paring knife.
Sliver the garlic cloves and place the slivers in the slits
in the meat.
Rub the roast all over with the kosher salt and pepper.
Place the roast on a rack in a shallow roasting pan
and roast for 25 minutes.
Reduce the oven temp. to 350 Fahrenheit and roast
for 16 mins. per pound (this is
for med-rare roast). A meat thermometer should show an internal
temp of 135-140 Fahrenheit.
Let roast stand 15 minutes before cutting.
NOTE: Wrap the raw roast tightly in plastic wrap and
let it marinate overnight
before cooking but don't add the salt until you put it
into the oven or it will draw out the juices. The flavor is heavenly.
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