To this day, one of the easiest and most incredible recipes I’ve had a go at. The almost 1,000 reviews and 5 Stars say it all. It’s a lot of red meat, so make sure you have a crowd of hungry folks (it’s fantastic for the Holidays). I’ve adjusted the recipe slightly as the seasoning is WAY overkill (I’ve cut it in to 1/4 here…really that’s all that is needed) and tried to fill in a couple of blanks, but other than that all the same. Anyway, it is:
One 5-pound standing rib roast
1/4 cup salt
1 Tbspn black pepper
1 Tbspn garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning. Pack it on! Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour and 20 minutes. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. Turn oven to 375 degrees F and reheat the roast (just enough to warm it up). Here’s where I’d break out a thermometer…looking for about 130-135F for medium rare). Please, Please, Please, let it rest for at least 15-20 minutes before you cut into it to keep all the wonderful juices from spilling out of it. If you go with a bigger roast, I’d put more time on it on the front end…add about 5 minutes per lb for anything over 5 pounds (so about 1 hour and 45 minutes for 10 lb roast), so adjust anything in between accordingly.
Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
If you like, a nice horseradish dipping sauce goes nicely with this…just some sour cream with some prepared horseradish mixed in to taste and you are good to go. Enjoy!