Garlic and Herb Standing Rib Roast

A standing rib roast makes a grand statement at the table. You do not need to ask your butcher for a frenched roast (one that has had the meat stripped from the bones); a regular standing rib roast will work just as well.

Yield:

12 servings (serving size: about 3 ounces meat)

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 53 %
Fat 13.3 g
Satfat 5.3 g
Monofat 5.6 g
Polyfat 0.4 g
Protein 24.4 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 2.6 mg
Sodium 162 mg
Calcium 10 mg

Ingredients

1 (5-pound) standing rib roast, trimmed
Cooking spray
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
Parsley sprigs (optional)
Roasted garlic heads (optional)

Preparation

Preheat oven to 450°.

Place roast on a broiler pan coated with cooking spray. Combine thyme, salt, pepper, and 4 garlic cloves; rub over roast. Bake at 450° for 45 minutes.

Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing. Garnish with parsley and roasted garlic, if desired.

Note:

Lorrie Hulston Corvin,

November 2005