Herbed Standing Rib Roast |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too. Ingredients:
3 tablespoons grated onion |
2 tablespoons olive oil |
4 garlic cloves, minced |
2 teaspoons celery seed |
1 teaspoon coarsely ground pepper |
1 teaspoon paprika |
1/4 teaspoon dried thyme |
1 bone-in beef rib roast (6 to 7 pounds) |
2 large onions, cut into wedges |
2 large carrots, cut into 2-inch pieces |
2 celery ribs, cut into 2-inch pieces |
1/4 cup red wine or beef broth |
assorted herbs and fruit, optional |
Directions:
1. In a small bowl, combine the first seven ingredients; rub over roast. Place the onions, carrots and celery in a large roasting pan; place roast over vegetables.
2. Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.
4. Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired. Yield: 12 servings.
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