Standing Rib Roast
Ingredients
- 1 3-bone (6-7 pound) prime rib roast
- 6 large garlic cloves, smashed
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- Horseradish Sauce, for serving (see recipe)
Instructions
Let roast sit at room temperature for 2 hours. Arrange a rack in lower third of oven and preheat to 450 degrees F. Place roast, bone side down, in a large roasting pan with rack insert. Pat dry with paper towels. In a medium bowl, combine garlic and next 6 ingredients (through black pepper). Rub mixture over roast. Roast until nicely browned, about 20 minutes. Reduce oven temperature to 350 degrees F and continue roasting until thermometer inserted in the center registers 120 degrees F for medium rare (as it rests, the roast will continue to cook to the ideal temperature of 130-135 degrees F), about 1 to 1 1/2 hours more (start checking the temperature at the 40-minute mark). Transfer roast to a cutting board with ribs pointing up and let rest for 20 minutes before carving. Serve with Horseradish Sauce. Makes 6-8 servings.