Standing Rib Roast
|Flour||3⁄4 Cup (12 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|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.