This is the celebration roast– ideal for the holidays. The key to cooking a standing rib roast to perfection? Temperature: use a meat thermometer, and check it a few minutes before you think it should be done. It couldn’t be easier– or more glorious.
STANDING RIB ROAST
3 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1 (5-pound) standing rib roast (2 to 3 ribs)
1. Preheat oven to 400 degrees. Coat a large roasting pan with cooking spray.
2. Combine mustard, oil, rosemary, salt and pepper in a bowl. Rub over entire surface of roast; place roast in the pan. Roast about 2 hours, until a meat thermometer inserted in the center of the meat registers 125 to 130 (for medium-rare). Transfer to a carving board and let stand 20 minutes before slicing. Makes 8 servings.
Nutritional analysis for each serving 424 calories, 24 g protein, 1 g carbohydrates, 0 g fiber, 35 g fat, 13 g saturated fat, 647 mg sodium
This is making my inner carnivore giddy and unpredictable.
Ed, there is little I like better in the world than watching you become giddy and unpredictable.
very tasty looking. Where is the Yorkshire pudding.
Bruce– When I was growing up, our Sunday night dinner was roast beef and Yorkshire pudding! And when I began making Xmas with Ebo at his brother’s house, this was our Christmas dinner of choice– with the Yorkshire pudding, of course!
on my way to fairway in the city ( on the way home) to buy the fixings for this delicious and wonderfully easy-sounding recipe. I wanted to make rack of lamb for christmas eve dinner with friends but david saw this recipe and talked me out of it.
This looks excellent… i’ll make it for this year’s holiday dinner, but one question- when you say roast it for two hours… what does this mean? Does it mean “stick in the oven”?
It means exactly that! And I am also making this for our holiday roast this year…(And feel free to write back if you have any other questions). Enjoy, and Happy Holidays!