Standing Rib Roast

Standing Rib Roast
Standing Rib Roast
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Beef Roast Beef Rib Winter Parade
  • coarse salt and pepper

Preparation 1. Preheat the oven to 450°F. 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. 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. Per serving: 379 calories, 1g carbohydrates, 45g protein, 21g fat, 131mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.

Preparation 1. Preheat the oven to 450°F. 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. 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. Per serving: 379 calories, 1g carbohydrates, 45g protein, 21g fat, 131mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.

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