If you really want a WOW FACTOR at your next Dinner Party prepare a STANDING RIB ROAST.
So juicy, delicious and EASY.
NO REALLY IT IS EASY.
Let’s get started.
What to Buy
I always buy what is called a BONE IN & TIED standing rib roast.
What this means is that the bones that form each rib are tied to the roast. This ensures that you get the FLAVOR from the bone. Each string marks each rib and one rib will generously serve three people. This roast, with 6 ribs, will easily serve 18 people.
Once it is cooked you can just cut the strings and the roast LIFTS RIGHT OFF the rib bone. Thus leaving you with a wonderful succulent chunk of meat.
The Herb Butter Crust
We are going to make a delicious HERB BUTTER concoction to cover the entire roast. Just two ingredients ~ Butter and Season Mix ( I love the Adams Reserve House Seasoning which is full of peppery goodness)
First – SOFTEN (not melt) the butter, will take the entire 13 ounce tub for a roast this size.
Second – Add to that 2 tablespoons of the seasoning
Third – Incorporate well – a pastry blender helps to do this.
Fourth – With clean hands 🤗 – COVER the ENTIRE roast with the butter mixture – the sides, top and ends.
Final – Sprinkle the butter topping with more of the Seasoning so we will have a delicious crunchy crust!
Chill in Refrigerator
Prepare a large roaster by lining with foil. Place roast in pan and chill at least 4 hours or overnight for the crust to set. You can loosely tent with foil during this step.
Remove from refrigerator and let come to room temperature, about an hour.
Preheat oven to 450 degrees. Remove the foil covering. Bake in preheated oven on lowest rack for 45 minutes. Reduce oven temperature to 350 degrees; bake until meat thermometer inserted in thickest portion (away from the bone) registers 120 to 130 degrees for medium-rare or 130 to 135 degrees for medium.
If top looks too done in final cooking phase just place small piece of tin foil on top.
Remove from oven. Cover with tin foil. Let stand for half hour.
Transfer to serving platter and cut and remove strings. Lift roast off bone rack. Slice into serving pieces using a sharp cleaver or electric knife.
And now have a nice glass of burgundy and a wonderful dinner.
Follow me on YouTube for entire preparation.