Rosemary-Salted Standing Rib Roast
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Rosemary-Salted Standing Rib Roast might be a recipe you should try. One portion of this dish contains roughly 56g of protein, 113g of fat, and a total of 1258 calories. This recipe serves 10. For $8.5 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a main course. 174 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. It can be enjoyed any time, but it is especially good for valentin day. If you have kosher salt, rosemary, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours. With a spoonacular score of 92%, this dish is awesome. If you like this recipe, you might also like recipes such as Standing Rib Roast with Rosemary-Thyme Crust, Rosemary-Dijon Crusted Standing Rib Roast, and Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
2 bay leaves
1 tablespoon black peppercorns
3 cloves garlic, thinly sliced
Kosher salt
3 tablespoons extra-virgin olive oil
3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
Equipment:
roasting pan
knife
oven
kitchen thermometer
cutting board
aluminum foil
Cooking instruction summary:
Remove the beef from the refrigerator about 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 each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast. Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving. Photograph by Ryan Liebe
Step by step:
1. Remove the beef from the refrigerator about 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 each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife).
2. Combine with the olive oil and rub all over the roast.
3. Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours.
4. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
5. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
