With the Turkey fest just a recent memory, many of us look forward to the Christmas Rib Roast. Here is an easy way to prepare this delicious piece of beef.
- 1 Moody’s premium standing rib roast 4 to 10 lbs.; this recipe is for a 4 to 5 lb. roast so add to the ingredients accordingly
- 1 T freshly ground black pepper* (see notes)
- 1 T Kosher salt try the Gathering Place Sea Salt & Kelp for an added dimension* (see notes)
- 2 t garlic powder* (see notes)
-
Allow the roast to come to room temperature (about 1 hour).
-
Pre-heat the oven to 375°F and combine the salt, pepper and garlic powder in a small dish.
-
Using the rack in the roasting pan, place the roast rib side down and fatty side up. Rub the seasoning mixture onto the roast.
-
Place roast in the oven for about 20 minutes per pound (about 1 ¾ hours) or until the meat thermometer reaches an internal temperature of 125° to 130°F for a medium-rare interior (135°F is medium rare, but the roast will continue to cook as it is resting). Rest and tent the roast for at least 10 minutes before carving.
*Note: Seasoning is very personal. I tend to use more than this recipe suggests; adding a little more gives the roast a nice crust – and I love the end cut!
Wine pairing: For a Christmas feast, you cannot go wrong with a Cabernet Sauvignon.
