Herb-Crusted Standing Rib Roast

Kiki Fisher Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 8
  • No Allergens

You keep seeing this gorgeous roast in the butcher shop. And you pass over it in favor of the standard roast because you’re waiting for a special occasion. Or you’re scared you’ll mess it up. But you won’t. Preparing a standing rib roast is quite simple, and you’ll be proud to bring this to the Shabbos table.

Ingredients (8)

Main ingredients

Start Cooking

Prepare Roast

  1. Preheat the oven to 500 degrees Fahrenheit. Place roast on a baking sheet and set aside.

  2. In a food processor, combine olive oil, salt, pepper, garlic, and herbs. Place roast on a baking sheet and set aside.

  3. Rub mixture well all around the meat.
  4. Roast meat for 20 minutes.
  5. Lower oven temperature to 325 degrees Fahrenheit and continue to roast for 22 minutes per pound for medium doneness (for medium-well, you will need an extra few minutes per pound).

  6. Allow to rest for 15 to 20 minutes before slicing.
Note:

Make sure to note the weight of the roast before discarding the package.

Variation:

The same recipe can also be used for a boneless rib-eye roast.

Credits

Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
EMAIL
  • zeldy simon

    Herb-Crusted Standing Rib Roast

    Ribeye roast on shabbas

    How can I prepare a ribeye roast for Friday night that it shouldn't get overdone
    Posted by makeupbyzeldy@gmail.com |December 13, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    In general it's good to cook it to medium rare, not medium. If you are cooking it erev Shabbos, leave it out after it's cooked and put it on indirect heat to warm it up. I like it room temp to slightly warm. NOone needs to eat piping hot meat. If you cook it the day before, then take out of the fridge and bring to room temp and heat up on indirect heat.
    Posted by Chaiaadmin|December 17, 2018
    0
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  • zeldy simon

    Herb-Crusted Standing Rib Roast

    Ribeye roast on shabbas

    How can I prepare a ribeye roast for Friday night that it shouldn't get overdone
    Posted by makeupbyzeldy@gmail.com |December 13, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    In general it's good to cook it to medium rare, not medium. If you are cooking it erev Shabbos, leave it out after it's cooked and put it on indirect heat to warm it up. I like it room temp to slightly warm. NOone needs to eat piping hot meat. If you cook it the day before, then take out of the fridge and bring to room temp and heat up on indirect heat.
    Posted by Chaiaadmin|December 17, 2018
    0

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