How To Make a Standing Rib Roast | Carrie's Experimental Kitchen
How To Make a Standing Rib Roast | Carrie's Experimental Kitchen takes approximately 10 minutes from beginning to end. One serving contains 89 calories, 0g of protein, and 9g of fat. This recipe serves 6. For 40 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 477 people have made this recipe and would make it again. valentin day will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Carries Experimental Kitchen. Head to the store and pick up extra virgin olive oil, steel cut oats, garlic cloves, and a few other things to make it today. Overall, this recipe earns a not so excellent spoonacular score of 21%. If you like this recipe, you might also like recipes such as Roast Beef & Asiago Panini | Carrie's Experimental Kitchen, Florentine Frittata | Carrie's Experimental Kitchen, and Neapolitan Ravioli | Carrie's Experimental Kitchen.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
¼ c. Extra Virgin Olive Oil
3 tbsp. Fresh Rosemary, chopped
3 Garlic Cloves, chopped
Fresh Ground Black Pepper
3 tbsp. Horseradish
Kosher Salt
Liquid of Choice (wine, beef stock, water)
1st Cut, 3 Ribs Standing Rib Roast (approx. 6lbs)
Equipment:
oven
bowl
cutting board
roasting pan
frying pan
Cooking instruction summary:
Preheat oven to 450 degrees.Allow meat to come to room temperature 30 minutes prior to placing it in the oven; then season it with salt and pepper.Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it onto the meat.Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it).Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.Remove the roast from the oven and allow to rest for 15 minutes before carving.To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into " thick slices.
Step by step:
1. Preheat oven to 450 degrees.Allow meat to come to room temperature 30 minutes prior to placing it in the oven; then season it with salt and pepper.
2. Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it onto the meat.
3. Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it).Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.
4. Remove the roast from the oven and allow to rest for 15 minutes before carving.To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into " thick slices.
Nutrition Information:
covered percent of daily need
