Thursday, November 12, 2009

Standing Rib Roast

One of my associates Tonya works at The Fresh Market part-time, and one morning, she dropped off their Holiday magazines filled with their products and recipes. She was telling me about their Taste of the Holidays event- an event where they have “sampling” stations all throughout their store- beverages, meats, stuffing, potatoes, vegetables, desserts, etc. We took this opportunity to check out the store and visit her (visits are rare since we don’t live close-by), and it was a great event! We feasted on apple cider, baked brie, turkey, potatoes, vegetables, cranberry relish among many others- it was like having a free mini-lunch and it tasted wonderful.

I took a sampling of their rib roast- fully expecting not to like it since I don’t eat beef… but WOW- the rib roast was phenomenal! It was juicy, tender, and I could eat it with my fork. It was served with this creamy horseradish sauce- the combination sent fireworks in my mouth, and off we went buying both products. I have- since then- been dreaming of my next bite of this spectacular roast! Since it was just the 2 of us, we only purchased a 2.5 lb roast, but I’m including directions for a 2.5-lb and 5-lb roast below. We paired this dish with Cottage Potatoes and Green Bean Casserole- I called it our “pre-gaming” Thanksgiving meal.

1 (5-pound) standing rib roast
1 Tbsp seasoning- salt, pepper, garlic powder (if not pre-seasoned)
Garnish- Creamy Horseradish sauce

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degrees F.
3. Rub roast with seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour.
4. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
5. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
6. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

For a 2.5 lb roast (1 rib)
1. Preheat the oven to 375 degrees. Season the rib roast (ours was pre-seasoned, so we omitted this step).
2. Pour a little liquid (water, beef broth, etc.) into a shallow baking dish and then place the roast inside.

3. Cover tightly with aluminum foil, and bake until the internal temperature reaches 135 degrees (medium-rare) to 140-145 degrees (medium)… We had our temperature to 140 degrees, which took approximately 1.5 hours.
4. Remove from oven and allow the roast to sit for 15-20 minutes (with the foil on) so juices can redistribute.

Source: Paula Deen


wifeplzak said...


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