so tomorrow is friday… can you believe it??! that’s what happens when you only work wednesday – friday in a week. thank goodness for mardi gras. now we all just have to make it through lent. which let’s face it…. when you live in south louisiana, no meat on fridays isn’t a bad day with all the great seafood here.
so why am i discussing all this great seafood and such when i’m getting ready to post a beef recipe? well because beef is delicious. and because i feel like it.
i’ve been wanting to attempt cooking a standing rib roast for a long time now… see, i’m a beef lover. like really. if i could eat steak every day i probably would. and that steak would still be mooing. i like my beef on the medium rare side. i mean there is nothing better than a good steak with a potato or something (like say roasted root veggies) on the side. so i finally got the opportunity to make this.
and it was delish.
i mean how could it not be? a hunk of meat, slathered in a roasted garlic (quite possibly one of my FAVORITE things EVER!) butter spread, and then perfectly roasted. C’MON!
standing rib roast
- 1 5lb standing rib roast, frenched – you could go larger or smaller if you wanted.
- 1 stick unsalted butter, softened
- 2 heads roasted garlic – i know this seems like a lot but 2 things: 1) you’re using it to cover all the meat and 2) in case you were unaware, garlic isn’t as pungent when it’s roasted, it gets sweeter; you could use less if you wanted
- roasted shallots – i roasted 4 medium – large ones
- 3 tbs fresh herbs – use any mix you’re really fond of; i used chives, thyme and rosemary
- preheat oven to 500F.
- mix butter, roasted garlic, roasted shallots, herbs, salt and pepper.
- slather the butter mixture all over the rib roast including the bones.
- place rib roast on a roasting rack in a roasting pan. place in the preheated oven and roast for 25 min (or if you’re going larger / smaller, roast for 5 min per every 5 lbs). turn the oven off but don’t open the door. let the roast cook in the oven for an additional 1 hr 35 min (or until the total roasting time equals 2 hours). a thermometer should read 130F for the middle of the roast to be medium rare.
- slice and enjoy!
standing rib roast sounds like a really daunting and challenging thing but it’s super simple. and delicious. and you should totally attempt it for your next big occasion. or little occasion. or really any occasion.