Standing Rib Roast - Parade/Epicurious

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

YIELD 

Makes 8 servings

INGREDIENTS

1. • 1 standing rib roast of beef, about 6 1/2 pounds
   • 3 or 4 cloves of garlic, thinly slivered
   • Coarse salt and pepper
   • N/A pepper

PREPARATION

1. 1. 1. Preheat the oven to 450°F.
   2. 2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
   3. 3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
   4. Au Jus:
   5. Used drippings in the pan, added some minced shallots and a splash of red wine and added some beef stock to taste. Finished the sauce with a pat of unsalted butter but cream would be excellent, too. Served w/ creamed horseradish, but also could have made sour cream horseradish sauce from this site.
   6. Reader Comments:
   • I was told the best way to re-heat leftover standing rib roast! You place it in a pot with some high simmering liquid( drippings and beef broth) for about 25 minutes. Perfect, not dry at all!