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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (5 lb) standing rib roast
1 1/2 tsp salt
3/4 tsp pepper and garlic powder
Allow roast to come to room temperature, about 1-2 hours. In a small bowl, combine salt, pepper and garlic powder. Mix well and let sit.
Preheat your oven to 375-degrees. Rub roast all over with your seasonings. Place roast on a rack in a roasting pan with the rib (bone) side down and the fatty side up. Let cook for 1 hour. TURN OFF OVEN. Leave roast in oven, BUT DO NOT OPEN THE OVEN DOOR FOR 3 HOURS. 30 to 40 minutes before serving, turn oven to 375-degrees and reheat roast.
Again, do not remove the roast or open the oven door from the time you first put in the roast. If you have to make a sign and warn people not to open the oven door, do it! When ready, remove roast and let rest about 5-10 minutes, and then slice.
Garlic Blue Cheese Sauce
1/2 cup heavy cream
1 medium garlic clove, thinly sliced
4 oz blue cheese, crumbled
Freshly ground black pepper
In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, about 5-10 minutes. Remove from heat. Stir in crumbled blue cheese. Season to taste with pepper. (This can be made two days ahead. Cover and refrigerate. Bring to room temperature before serving. Serve on the side).
Serve with Rosemount Black Diamond Shiraz.
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NO FAIL STANDING RIB ROAST WITH GARLIC BLUE CHEESE SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (5 lb) standing rib roast
1 1/2 tsp salt
3/4 tsp pepper and garlic powder
Allow roast to come to room temperature, about 1-2 hours. In a small bowl, combine salt, pepper and garlic powder. Mix well and let sit.
Preheat your oven to 375-degrees. Rub roast all over with your seasonings. Place roast on a rack in a roasting pan with the rib (bone) side down and the fatty side up. Let cook for 1 hour. TURN OFF OVEN. Leave roast in oven, BUT DO NOT OPEN THE OVEN DOOR FOR 3 HOURS. 30 to 40 minutes before serving, turn oven to 375-degrees and reheat roast.
Again, do not remove the roast or open the oven door from the time you first put in the roast. If you have to make a sign and warn people not to open the oven door, do it! When ready, remove roast and let rest about 5-10 minutes, and then slice.
Garlic Blue Cheese Sauce
1/2 cup heavy cream
1 medium garlic clove, thinly sliced
4 oz blue cheese, crumbled
Freshly ground black pepper
In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, about 5-10 minutes. Remove from heat. Stir in crumbled blue cheese. Season to taste with pepper. (This can be made two days ahead. Cover and refrigerate. Bring to room temperature before serving. Serve on the side).
Serve with Rosemount Black Diamond Shiraz.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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