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.
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.
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).
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.
Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected].