standing rib roast

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
  • salt
  • pepper
  • 3 tbs fresh herbs – use any mix you’re really fond of; i used chives, thyme and rosemary
  1. preheat oven to 500F.
  2. mix butter, roasted garlic, roasted shallots, herbs, salt and pepper.
  3. slather the butter mixture all over the rib roast including the bones.
  4. 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.
  5. 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.


recipe adapted from: john besh’s my new orleans and tom fitzmorris’s new orleans food


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