- 1 (5-pound) standing rib roast
- 1 medium onion, thickly sliced
- 1 clove garlic, halved
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
How to Make It
Rub roast with onion and garlic. Sprinkle with salt, pepper, and ginger. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, if desired.
Bake, uncovered, at 400° for 10 minutes; reduce temperature to 350°, and bake until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium).
Transfer roast to a warm platter. Let stand 10 minutes before slicing.
Note: Roast may be garnished with tomato roses.