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.
Herb-Crusted Standing Rib Roast
- Cook & Prep: 1.5 h
- Serving: 8
Preheat the oven to 500 degrees Fahrenheit. Place roast on a baking sheet and set aside.
In a food processor, combine olive oil, salt, pepper, garlic, and herbs. Place roast on a baking sheet and set aside.
Rub mixture well all around the meat.
Roast meat for 20 minutes.
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).
Allow to rest for 15 to 20 minutes before slicing.
Make sure to note the weight of the roast before discarding the package.
The same recipe can also be used for a boneless rib-eye roast.