Thursday, December 16, 2010

Standing Rib Roast

Don’t want ham for Christmas? How about prime rib? This recipe is virtually foolproof. I’ll admit I was a bit skeptical at the cooking process (who lets a rib roast cook for an hour, then turn the oven off for 3 hours?!?) but, unbelievably, this rib roast comes out perfectly. And now you can enjoy your evening with your friends and family instead of babysitting the roast. Enjoy!

Standing Rib Roast
Serves 6-8

1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree. Rub roast generously with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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