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I don’t know about y’all but Christmas morning is quite busy around my house! I LOVE to cook and host dinner and I have a huge family. It’s always between 10-15 people so I need a recipe that is fabulous and easy – nothing that is too much fuss!
Standing Rib Roasts are simple to cook and always beautiful – expensive but it is a special occasion is it not! Your home will smell amazing. We hold court all day – with 3 children it’s hard to go anywhere so everyone comes to us. MY RULE! All day people are in and out visiting (most wishing that they were coming to dinner at our house). I serve the roast with a classic potato gratin, roasted haricot verte and biscuits of course!!
I pick up the meat from my butcher, Ted’s Butcherblock is my choice- 2 full days ahead and immediately go home and marinate it…
Standing Rib Roast – In the Cuisinart take:
- 10-15 cloves of whole peeled garlic
- Kosher salt -a lot of it
- Freshly ground black pepper
- Fresh whole springs of basil, thyme, rosemary (about 4 of each)
- 3 Shallots cut in half
Instructions
- Pulse in Cusinart until chopped
- With the Cusinart running – add olive oil (enough to make a generous paste)
- Put the roast in a roasting pan and rub the paste all over the meat
- Place in the fridge to marinate until Christmas morning
- Once you’ve had a cup of coffee and watched your family open their presents head to the kitchen and take your roast out. Let it come to room temp for at least 1 hr-if not 2hrs….(depending on how cold your house it!) Lets Cook It!
- Preheat the oven to 500 degrees and approximately 4.5 hours before you would like to eat, put your roast in the oven.
- Cook on 500 degrees for the first 45 minutes
- After 45 minutes, WITHOUT opening the oven, lower the heat to 375 and continue to cook for 2.5 hours
- At this time you want to check the temp in the thickest part for the roast
- You are looking for 130 degrees
- Continue cooking checking every 15 minutes until you have reached this 130 degrees
- When you have done this, take out and let rest for 20 minutes—it will continue to cook…
- Then serve!
In A Pinch tips for this recipe:
- Ask your butcher to do all the work, trim, take bones out and put back in and re-tie (for easy cutting)
- Buy already peeled (but fresh whole garlic)
- Use your Cusinart to blend garlic rub together so there is no chopping
- Order your meat ahead and pick it up 2 full days before you want to cook it!
- Don’t mess with it! Enjoy your family time and let your expensive roast do it’s job!~
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On Dec 18 2008 - Pam W Said:
What size rib roast do you use in this recipe? It sounds delicious but I also need to have 2 well done servings and the rest all medium rare. Is that “doable”?
On Dec 19 2008 - brooke Said:
Looking closer at the instructions you will see she prepares a roast for 10-15 people. I have always found the ends of the roast are well done, you can always continue to cook 2 servings until it is well done.
On Dec 22 2008 - carrie Said:
I use for this recipe a 14 lb roast, but the ends are always more done than the rest, so you can please everyone! also if you want to use a smalles roast just cook 12 minutes a pound…
On Dec 22 2008 - carrie Said:
the crab dip recipe is on the meeting street crab blog—a couple of blogs back. The cinnamon biscuits recipe is a secret! Just order them it’s much easier for you!
On Dec 22 2008 - M. Albrecht Said:
Carrie, you have arrived! Even when you were in the ninth grade, I knew you were going places. I’m so proud of you!
May you, your mom, and your respective families have a wonderful Christmas.
Please continue making those great biscuits!
- Mrs. A
On Dec 24 2008 - Kathy scott Said:
Well, I have waited quite some time to fix your crab dip. Was pretty disapointed. Maybe I did something wrong. It said 3 shallots, but did you mean 3 tablespoons, or something? Our Texas Shallots are pretty big, I guess. New recipies are sometimes difficult, maybe you could ad-lib a bit. I don’t really know what I did wrong…Tried to follow to a tee. COuld be I had not so fresh crab meat…Please advise if possible… as I love crab dishes.