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Thursday, December 1, 2011

Herbed Standing Rib Roast

This is a Christmas tradition since I can remember.  It is my favorite and I don't ever want anything else for Christmas dinner.  This is so easy...and so delicious!!

 Grill-Roasted Herb-Crusted Standing Rib Roast Recipe :: The Meatwave


1 T onion powder
1 tsp garlic powder
1 tsp thyme leaves, crumbled
11-12 pound standing rib roast, about 8 inches
2 c grated carrots (they sell them julienned in the Produce section)
2 T parsley flakes
¼ tsp ground black pepper
2 T McCormack’s Mediterranean Spiced Sea Salt


Preheat oven to 325 degrees.  In a small bowl, combine onion and garlic powders with thyme.  Rub the mixture over the entire roast.  Stand the roast fat side up in a large roasting pan.  Insert the meat thermometer in the center of the meat.

Roast in the oven until the meat thermometer registers 120 degrees (about 2 ½ to 3 hours).  Meanwhile, combine the carrots with the parsley flakes, McCormack’s Mediterranean Spiced Sea Salt, and pepper.  Spoon on to the fat side of the roast.  Return the meat to the oven; roast until the meat thermometer registers 130 degrees for rare (about 30 minutes), or 140 degrees for medium (about one hour).

Place the roast on a cutting board and let it stand for 20 minutes. 

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