Nothing says TA-DAH like a standing rib roast. The meat is so juicy and richly flavored, you can roast the meat, carve it and serve it either warm or at room temperature.
- Cook Time
- Prep Time
- 1 (3-bone) rib roast (about 7-8 pounds)
- Kosher salt
- Freshly cracked black pepper
- 1 cup prepared horseradish
- Several whole heads of garlic
- 6 large shallots, unpeeled
- 2 cups chicken stock
Preheat oven to 450°F.
1. Generously season roast with salt and pepper (you want each bite to be seasoned).
2. Rub entire roast with prepared horseradish (go for it!)
3. Place standing rib roast in a pan that will accommodate the whole roast, no bones overhanging. The roast can be laying down with the meat facing upwards. Add garlic and shallots to the pan.
4. Roast in prepared oven for 45 minutes. Reduce the heat to 350°F and continue roasting for another 30 minutes or until the internal temperature is 125°F.
1. Squeeze garlic and shallots, out of their papery shells, into a sauce pan. Add chicken broth and pan juices. Whisk briefly to break up the shallots and garlic.
2. Reduce over medium heat until it coats the back of a spoon.
How to Carve a Standing Rib Roast
Cut meat from the bones and hide the bones for yourself when everyone goes to bed! This is the best part!
Slice the meat, lengthwise into thin slices. Transfer to a platter.