Since y'all have already read the ins-and-outs of doing a standing rib roast at home (AHEM!), I figure emphatically captioned piccies would serve you better than a recap. Be prepared to know everything you need to know about roasting in a scrolling 18 seconds. Ready?
1) Assemble your sh*T! AKA, mise en place:
- 1 (4-lb.) fridge-aged standing rib roast
- kosher salt, cracked black pepper
- mixed herbs (I went with 2-3 sprigs each of rosemary, thyme, and winter savory)
- 6-16 cloves of garlic (to taste!)
- Coleman's mustard powder
- (not pictured: olive oil)
2) Strip herbs! Chop 'em! Mix with chopped garlic and a couple glugs of olive oil! Smear it on! Season with salt, pepper and mustard!
3) Brown on high heat (450 degrees F, 25-30 minutes), finish on low (275 degrees F, 60 minutes, or 15 minutes per pound for medium-rare)!
4) Rest for 30 mins before carving!
(Roast says: "Tent me loosely with foil, so that I don't turn stone-cold. Do as I say, not as I pose!")
5) Carve!
6) Serve with horseradish and guilt-alleviating veggies!
~This post will self-destruct upon memorization.~
Comments