Standing Rib Roast

Standing Rib Roast

bone-in prime rib roast, tied, on the bone (can be a half or whole roast, depending on how many people you’re serving)

Seasoning:

2-3 tablespoons garlic, minced

3-4 sprigs rosemary, chopped

5-6 sprigs thyme chopped

Kosher salt, to taste

freshly ground black pepper, to taste

olive oil, as needed

Combine the garlic, rosemary and thyme in a bowl. Add a few heavy pinches of salt and several cracks of black pepper. Add enough olive oil to cover everything. Mix.

Place the roast on a roasting rack fit over a rimmed baking sheet. You can line your baking sheet with aluminum foil for easier cleanup. Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to 48 hours.

When ready to cook the roast, heat your oven to 475-500˚F. Remove the roast from the cooler, unwrap and allow to sit at room temperature for 2 hours-3 hours before roasting.

Cook the roast at 475-500˚F for five minutes per pound of meat. Reduce your oven temperature to 350˚F and cook for an additional 30 minutes. After 30 minutes, shut off your oven and let the roast rest in the oven for 2 hours with the oven door closed. After 2 hours, remove from the oven and cover the rib with aluminum foil until ready to serve. If you marinade charred a little like ours did, you can use the towel to help rub off the charred pieces. If any stubborn char remains, gently scrap with a knife to remove. Slice and serve your prime rib as desired.

Note: If your prime rib is really big and hangs over the baking a sheet a little like ours did, you can place a large disposable foil pan under the prime rib to catch any fat that drips off the baking sheet.

Horseradish sauce:

1 cup sour cream

2 tablespoons freshly grated horseradish

juice from a lemon, freshly squeezed

1 tablespoon Worcestershire

heavy pinch kosher salt

Mix together all ingredients. Taste for seasoning.