I usually make this roast every year for the holidays and it always comes out tasty and delicious. Such a simple preparation, but always makes a grand statement on the table!
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.
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- Calories: 226
- Calories from fat: 53%
- Fat: 13.3g
- Saturated fat: 5.3g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 0.4g
- Protein: 24.4g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Cholesterol: 72mg
- Iron: 2.6mg
- Sodium: 162mg
- Calcium: 10mg
- 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)
- 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.
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