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Standing Rib Roast

Standing Rib Roast

Oxmoor House JANUARY 1984

  • Yield: 8 to 10 servings

Ingredients

  • 1 (10-pound) standing rib roast
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons all-purpose flour

Preparation

Rub roast with minced garlic, salt, and pepper. Sprinkle 2 tablespoons flour over entire surface of roast. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, if desired.

Bake, uncovered, at 450° for 1 hour. Turn oven off; leave oven door closed. Let roast stand in oven until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium).

Transfer roast to a warm serving platter. Let stand 10 minutes before slicing.

Note: Roast may be garnished with tomato roses.

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Standing Rib Roast recipe

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