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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.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: about 3 ounces meat)

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.

Nutritional Information

Amount per serving
  • 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
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Garlic and Herb Standing Rib Roast recipe

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