Wednesday, April 18, 2012

Daddy's Standing Rib Roast

Some things just intimidate me when it comes to cooking and for the longest time a good piece red meat was one of my fear factors.  I wouldn't even buy a filet for the longest time for fear that I would ruin a perfectly goof steak!  

The grill still intimidates me but thankfully my brother and dad are masters when it comes to grilling so at least I am safe there.  One of these days I am going to cook a whole lobster, but I still see that in my 5 year plan instead of the coming Sunday dinner's.  I am trying to conquer these fears/intimidation's one by one and recently I thought I would see how we did with the standing rib the confines of my parents kitchen.....under the supervision of my dad!

This is most definitely one of those recipes that makes people believe you are a gourmet chef and is easier to cook than a hot dog!  Spend your money on the meat, sit back, let it cook and relish in the compliments you receive from all of your dinner guests!

Daddy's Standing Rib Roast

4 lb. rib roast (estimate 1/2 pound per person)
salt and pepper
fresh thyme
fresh rosemary

Preheat oven to 350 degree.  Place roast fat side up on a roasting pan.  Season roast liberally with salt and pepper.  Mince fresh rosemary and thyme (about 2 tablespoons total-ish...really this is a matter of preference).  Pat fresh herbs onto the fat side of the roast.  Insert a meat thermometer into the middle of the meat.  

Cook to 135 degrees for medium rare (usually about 20 minutes per pound).  Remove from the oven and let stand at least 15-20 minutes before carving.
To the drippings, add beef broth and red wine to deglaze the pan to make a little au jus sauce.  

So good as leftovers too!
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