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EASY STANDING RIB ROAST

Impress your guests with the mouthwatering Easy Standing Rib Roast by Dr. Cindy Tanzar! This majestic 8-pound roast is seasoned with Pink Himalayan salt, black pepper, and a delectable mixture of melted Kerry Gold butter, Italian seasoning, and minced garlic, resulting in a perfectly roasted masterpiece. Designed to serve large gatherings, this recipe ensures delicious, protein-packed servings for everyone at the table. After a brief high-temperature roast to develop a golden crust, the roast is tented and finished at a lower temperature for heavenly tenderness. Perfect for holidays or special events, this succulent standing rib roast will leave your family and friends raving about your culinary skills!

EASY STANDING RIB ROAST by Dr. Cindy Tanzar

Print Recipe

Plan: (Standard)

Serving information: This recipe serves up to 20. A serving is 3oz cooked and covers your protein.

This impressive dish serves up to 20 people and is perfect for festive gatherings. With its rich flavors and tender meat, this standing rib roast is seasoned to perfection and promises to be the highlight of your holiday menu.

INGREDIENTS

  • 8-lb. standing rib roast
  • 1-1/2 Tbsp Pink Himalayan salt 1 tsp. black pepper
  • 6 Tbsp Kerry Gold butter, melted
  • 2 Tbsp Italian seasoning
  • 1 head of garlic (10-12 cloves), minced

INSTRUCTIONS

  1. If roast is not already tied, tie it tightly with kitchen twine – wrap and tie around the roast between bones and 1-2 ties the opposite way.
  2. Pat the roast dry with paper towels.
  3. Place roast fatty side up on a roasting pan with a roasting rack. Season all over with the salt & pepper and let it sit for one hour to reach room temperature.
  4. Preheat oven to 450˚F. In a small bowl mix together the butter, Italian seasoning and garlic and pour over the roast, using a basting brush to distribute evenly.
  5. Roast in oven 20-30 minutes until garlic is browned but not burned. Tent with aluminum foil and reduce oven temp to 350˚F.
  6. Continue to roast until desired internal temperature. 110˚F – rare, approx. 55-65 minutes. 115˚F – medium rare, approx. 60-70 minutes. 125˚F – medium, approx. 65-80 minutes. **Internal temps will continue to rise another 10 degrees after letting the roast rest an additional 20 minutes before carving.