Standing Rib Roast

Christmas Day always calls upon kitchen elves to whip up something super special.  The usual turkey and ham we eat for Thanksgiving did not make the cut  for our holiday feast. This year Christmas involved a departure  from the normal bird and stuffing.  We prepared a Standing Rib Roast smeared in garlic herb paste and roasted over a bed of tomatoes and shallots.


10 Cloves of garlic.  10 sprigs of Thyme. 10 sprigs of Rosemary. Olive Oil (2ish tblspoons).  Roma Tomatoes. Shallots. Salt & Pepper. Rib Roast.

To Cook:

Take your roast out of the fridge & let it sit for 2 hours.  Next, cover with salt and pepper. Let sit 20 mins. Prepare the rub-paste by combining herbs, garlic  & oil in a food processor. If u don’t have a processor, finely chop the herbs & garlic and stir with olive oil.  Spread paste all over roast.  Now, place tomatoes and shallots in bottom of a roasting pan & administer butter all over them, Paula Dean style; don’t be shy.  Place roast on said buttery masterpiece and throw into oven at 500 degrees for 15 mins then reduce heat to 325. Cook until your meat temperature is desired.  Usually 20 mins per pound of meat. Check with a meat thermometer when the roast reaches 130 degrees for a medium rare. Remove from oven and let sit for 20 minutes. Eat. Enjoy.

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