Herbed Standing Rib Roast Recipe

Herbed Standing Rib Roast Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.

[X]

Rate Herbed Standing Rib Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herbed Standing Rib Roast Recipe

Prep: 10 min. Bake: 2-1/4 hours + standing

Yield: 12 Servings

10 135 145

Ingredients

3 tablespoons grated onion
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1 teaspoon paprika
1/4 teaspoon dried thyme
1 bone-in beef rib roast (6 to 7 pounds)
2 large onions, cut into wedges
2 large carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1/4 cup red wine or beef broth
Assorted herbs and fruit, optional

Directions

In a small bowl, combine the first seven ingredients; rub over roast. Place the onions, carrots and celery in a large roasting pan; place roast over vegetables.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.
Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired. Yield: 12 servings.

Originally published as Herbed Standing Rib Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p10