standing rib roast

Ingredients:

– 1 (6-7 pound) standing rib roast
– 2 tablespoons olive oil
– 2 tablespoons butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 teaspoon paprika

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a small bowl, mix together olive oil, butter, garlic, thyme, rosemary, salt, pepper, and paprika.
3. Rub the mixture all over the standing rib roast, making sure to coat it evenly.
4. Place the roast in a roasting pan, bone side down.
5. Roast the beef in the preheated oven for 15 minutes per pound, or until it reaches your desired level of doneness.
6. Use a meat thermometer to check the internal temperature of the roast. For medium-rare, the temperature should be at least 130°F (54°C).
7. Once the roast is cooked to your liking, remove it from the oven and let it rest for 20-30 minutes.
8. Slice the roast against the grain and serve.

Tips:

– Use a high-quality standing rib roast for the best flavor and texture.
– Let the roast come to room temperature before cooking for even cooking.
– Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
– Let the roast rest for at least 20-30 minutes before slicing to allow the juices to redistribute.

Internal Temperature Guide:

– Rare: 120°F – 130°F (49°C – 54°C)
– Medium-rare: 130°F – 135°F (54°C – 57°C)
– Medium: 135°F – 140°F (57°C – 60°C)
– Medium-well: 140°F – 145°F (60°C – 63°C)
– Well-done: 145°F – 150°F (63°C – 66°C)