Tuesday, December 21, 2010

Christmas Tradition: Standing Rib Roast

We love Standing Rib Roast (Prime Rib) for our Christmas meal. Fortunately, it goes on super-sale at the major supermarkets in Atlanta for the holiday season. I combined a recipe from Tyler Florence with my own major tweaks and came up with this winner-winner-Christmas-dinner.

Standing Rib Roast

1-4 pound standing rib roast
4 tablespoons of Herbs de Provence OR 2 tablespoons dried rosemary & 2 tablespoons dried thyme mixed
1 1/2 tablespoons kosher or sea salt
1 tablespoon cracked black pepper
1 teaspoon garlic powder, California-style preferred
1/4 cup olive oil

Preheat oven to 325 degrees. Place all the spices and the olive oil in a small bowl and combine well. Smear the herb/oil mixture all over the roast. Roast for 23 minutes per pound for medium. Let rest 20 minutes before serving. Serves 4.

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