STANDING RIB ROAST

By BClover

Ingredients

• any size bone in beef ribeye roast, bones cut from meat but tied back one for flavor.
• 6 to 8 garlic cloves, cut in chunks
• Salt, pepper or seasoning of your choice

Details

Servings 1

Preparation

Step 1

Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet.

With a knife make slits in the roast and insert the garlic chunks.

Season meat to your liking.

Preheat oven to 450 degrees.

Roast beef uncovered 15 minutes.

Reduce oven temp. to 325 degrees, and keep roast uncovered. The average cooking time is 12-18 minutes per pound.

Use a meat thermometer to determine when your roast is done to your liking. remember the larger the roast the center will be rare and the outside more done. So aim for rare in the center when you pull it out, so everyone at the table can gave a slice done the way they like it.

130-135 Rare
135-140 Medium Rare
140-145 Medium
145-150 Medium Well
160+ Well Done.

Remove from oven and cover with foil. Let meat stand 5-10 minutes before carving.

NOTE: Meat will continue to cook once it is taken from the oven. Allow 5-10 degrees lower then desired doneness.