Directions
Serve 6 Prep 10 min Cook 2 hrs
When ordering your roast from the butcher (which is recommended), ask for the first cut as it is generally a better cut of meat and has less fat and is more tender.
I personally purchase three ribs; which is equivalent to 8~10 pounds and serves 6 people. When purchasing your roast, figure on three-quarters of a pound per person.
This simple rub recipe below can be used on any cut of beef roast and I really love the flavor combination of garlic, rosemary and horseradish on this roast the best. Place the roast fat side up in a shallow baking pan; then add some basting liquid to the bottom of the pan.
I like to use red wine on the bottom of my pan to give the juices even more of a robust flavor, but water or beef stock will work just as well. When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat.
Roast the meat for 30 minutes in a 450 degrees F oven; then reduce the 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. Check the internal temperature with a meat thermometer for desired doneness.
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.Ingredients:3 standing rib roast (1st cut), about 8~10 lbs3 Tbsp minced garlic3 Tbsp chopped fresh rosemary3 Tbsp prepared horseradish1/4 cup extra virgin olive oil1/2 tsp kosher salt1/4 tsp black pepper1 cup liquid (red wine, beef broth or water)Directions:Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.Preheat oven to 450 degrees F.Place the roast in a roasting pan with the fatty side up, 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.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 1/4-inch thick slices.
