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Standing Rib Roast

  Flour 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Paprika 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Rib roast 4 , trimmed of excess fat, feather bone and ribs loosened and tied in place
  Horseradish mousseline 1 Tablespoon

Preheat oven to 325°F.
Combine flour, salt, pepper, paprika and garlic.
Rub roast completely with this mixture.
Place roast fat-side up in shallow roasting pan.
A rack is not necessary since bones form natural rack.
Insert meat thermometer into thickest part of roast, making sure tip does not touch bone.
To determine roasting time: Very rare 15 to 17 minutes per pound or 130°F on thermometer Medium rare 18 to 20 minutes per pound or 150°F on thermometer Well done 22 to 28 minutes per pound or 165°F on thermometer.
When desired doneness is reached, turn heat off, leave oven door ajar and allow meat to rest 20 minutes, or remove roast and let stand in a warm place near the oven.
Cut strings, and serve with Horseradish Mousseline Sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Standing Rib Roast Recipe