Garlic Herb Standing Rib Roast
- 1 (6 - 8 pound) standing rib roast, trimmed and tied
- 6 garlic cloves, minced
- 16 ounces beef stock
- 1 teaspoon salt
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon pepper
- olive oil
Preheat oven to 350°. Combine rub ingredients, reserving 2 tablespoons for sauce. Brush standing rib roast with olive oil and press remaining rub into standing rib roast.
Place roast on a rack in a heavy roasting pan and roast for approximately 2 1/4 - 3 hours (see chart below). Transfer to a carving board, cover with aluminum foil, and let stand for 10 minutes before carving.
In a small saucepan while roast is resting, combine drippings from pan, broth and reserved rub; simmer for 5 minutes. Add thyme and simmer for an additional 1 to 2 minutes.
Serve carved roast with sauce.
6-8 pounds (2-4 ribs)
Medium Rare: 135° (internal temp) - 2 1/4 - 2 1/2 hours
Medium: 150° (internal temp) - 2 3/4 - 3 hours