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Cook Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:12Yield:12 servings, plus plenty of leftoversJump to Nutrition Facts
Cook Time:35 minsAdditional Time:3 hrs 25 minsTotal Time:4 hrsServings:12Yield:12 servings, plus plenty of leftovers
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:3 hrs 25 mins
Additional Time:
3 hrs 25 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:12
Servings:
12
Yield:12 servings, plus plenty of leftovers
Yield:
12 servings, plus plenty of leftovers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5clovesgarlic, thinly sliced2 ½teaspoonskosher salt, divided2 ½teaspoonsfreshly ground pepper, divided1 8- to 9-pound, 4-rib standing rib roast (prime rib), fat trimmed to 1/4-1/2 inch (see Tip)1tablespooncanola oil
Cook Mode(Keep screen awake)
Ingredients
5clovesgarlic, thinly sliced
2 ½teaspoonskosher salt, divided
2 ½teaspoonsfreshly ground pepper, divided
1 8- to 9-pound, 4-rib standing rib roast (prime rib), fat trimmed to 1/4-1/2 inch (see Tip)
1tablespooncanola oil
Directions
Toss garlic in a bowl with 1/2 teaspoon each salt and pepper.
Preheat oven to 450 degrees F.
Season the meat all over with the remaining 2 teaspoons each salt and pepper.
Place a large roasting pan over two burners on medium-high heat. Add oil and heat until shimmering. Add the roast, fat-side down. Cook until dark brown and crusted on all sides, 2 to 5 minutes per side. Finish with the roast meat-side up and rib-side down.
Transfer the pan to the oven and roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting for 1 1/2 to 2 1/2 hours, depending on weight (estimate 12 to 16 minutes per pound). The roast is done when an instant-read thermometer inserted deep into a fleshy part registers 125 degrees F for medium-rare, 135 degrees for medium. (If you are planning to follow the variation for Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs, below, and prefer your meat medium-rare, remove the roast from the oven when the instant-read thermometer registers 115 degrees . The meat will be rare when it comes out of the oven, but after you slice it and finish it under the broiler, it will be cooked to medium-rare.)
Remove the roast to a carving board; cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes.
Tips
Tip: Standing rib roasts typically have a thick layer of fat (called the “fat cap”) on one side. Ask your butcher to trim the fat so it’s 1/4 to 1/2 inch thick–a little layer of fat will help keep the meat moist while it’s roasting and can be trimmed off.
Variation:Garlic-Stuffed Standing Rib Roast with Savory BreadcrumbsWhile the beef is roasting, combine 1 1/2 cups whole-wheat fresh breadcrumbs, (see Tip), 1/4 cup chopped fresh mixed herbs (parsley, thyme, basil, rosemary, chives), 1/4 cup freshly grated Parmigiano-Reggiano cheese, 2 tablespoons freshly grated horseradish and 2 tablespoons olive oil in a bowl. Season with 1/4 teaspoon each salt and pepper.When the beef is done: Position a rack 4 inches below the broiler; preheat the broiler. Trim any excess fat from each slice of roast. Arrange half the slices in a single layer on a large baking sheet. Divide half the breadcrumb mixture among the slices, patting it on top. Broil until golden brown, 1 to 4 minutes. Repeat with the remaining slices of roast and topping.
Per 3-ounce serving: 284 calories; 16 g fat (6 g sat, 7 g mono); 77 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 25 g protein; 1 g fiber; 258 mg sodium; 310 mg potassium. Nutrition bonus: Zinc (29% daily value).
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)219Calories13gFat0gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
