Ingredients

The following ingredients have 7 Servings
  • 6 pounds standing rib roast ((3 ribs; 1st cut))
  • 3 tablespoons minced garlic
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons prepared horseradish
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup liquid ((red wine, beef broth or water))

Instruction

  • Preheat oven to 450 degrees F.
  • Allow meat to come to room temperature 15 minutes prior to placing it in the oven.
  • Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it onto the meat.
  • Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it).
  • Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F.
  • Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. (Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done). When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.
  • To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4-inch thick slices.