Victoria's Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
