Everyone wants to know how to cook the perfect standing rib roast. Just a few simple prep steps, a garlic-herb rub, and the proper cooking temperature will have you turning out the most moist, tender and delicious standing rib roast every time! It's the perfect dinner for the holidays.
Preheat the oven to 400 degrees.
Take fresh garlic bulbs and remove loose skin. Cut 1/4″ off the top of the garlic bulbs so that you can see the individual cloves.
Place each bulb on a square of aluminum foil that is large enough to wrap around the clove. Pour olive oil over the bulb so that it is well coated. Sprinkle with a small amount of salt and fresh ground pepper.
Wrap bulbs tight and place on cookie sheet in oven. Bake for 30-35 minutes.
Squeeze the roasted garlic out of each clove and place in a small bowl.
Mash the garlic until smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper and chopped rosemary and thyme. Stir to blend.
Preheat oven to 450 degrees. Prepare a roasting pan by lining with aluminum foil. Place a roasting rack in center.
Take rib roast and cut the fat back from the top of the roast, leaving it intact at the bottom. Pull fat back.
Pat the garlic-herb rub over the top of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
Pull the fat over the rub and secure with toothpicks.
Season the roast all over with salt and pepper. Place the roast in prepared roasting pan.
Pour red wine and beef stock into bottom of pan.
Roast on high temperature for 20 minutes. Reduce to 350 degrees and continue to cook about 18 minutes per pound for rare, 20 minutes per pound for medium-rare and 22 minutes per pound for medium.
Remove from oven and let rest at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
I like to serve the pan juices on the side. Just skim the fat off the top and pour into a gravy boat.
Original recipe by Emeril Lagasse