Standing Rib Roast


One 3-rib prime rib roast (about 6 pounds), ribs removed and tied on end of roast
2 to 3 cloves garlic, sliced
2 tsp dried thyme
2 tsp kosher salt
freshly ground pepper to taste


  1. About 1 hour before roasting, remove the roast from the refrigerator so that it can reach room temperature.
  2. About 25 minutes before roasting, preheat the oven to 350°F.
  3. Make slits in the meat with the tip of a small knife. Insert a garlic slice into each slit.
  4. Place the roast in a roasting pan on a roasting rack and sprinkle it with the thyme, salt, and pepper. Insert a meat thermometer into the thickest part of the meat.
  5. Roast the meat for about 1 hour, or 15 to 18 minutes per pound. Check the temperature of the meat after 50 to 55 minutes. For very rare meat, it should register 125° to 130°F. For medium-rare, roast the meat 5 to 10 minutes longer, or until the temperature is 140°F. For well-done meat, leave the meat in the oven until the thermometer registers 160°F.
  6. Transfer the roast to a cutting board and let it rest for at least 10 minutes. Its temperature will rise about 5° during resting.
  7. Cut the strings that hold the ribs on the roast. Set the ribs aside. Carve the meat into slices and serve. The ribs can be served alongside the meat for anyone who likes them, or you can use them to flavor pan gravy.

Makes 6 to 8 servings.

Source: Lobel’s Prime Cuts

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