An easy and elegant meal that is a crowd pleaser every time. Moist and flavorful, few ingredients and one pan make it an attainable show stopping dinner.
For the Standing Rib Roast:
6.5 pound standing rib roast
3/4 teaspoon salt (for seasoning rib roast)
3/4 teaspoon pepper (for seasoning rib roast)
1 stick of softened butter
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried rosemary
2 teaspoons dried thyme
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 large onion peeled and sliced in half
Technique:
Preheat oven to 450 degrees. Place onion halves in a large cast iron skillet or oven-proof pan.
Season rib roast with salt and pepper. In a bowl, combine spices and butter to create a compound butter, then spread on top and sides of rib roast.
Place ribs on top of onions in pan buttered side up.
Cook for 20 minutes, then drop heat to 350 degrees and cook an additional 1 1/2 hours.
Remove from oven and let rest a few minutes. Remove rib roast from pan and let rest on a large cutting board for 20 minutes covered loosely with foil. Slice and serve.
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