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.