1 (4-6-pound) standing rib roast with bottom bones in
1 head fresh garlic (about 25 cloves), crushed
1 Tablespoon Pink Himalayan salt or Lawry’s seasoned salt (if not available, use kosher salt)
1 teaspoon paprika
1 teaspoon black pepper
1 Tablespoon dry rosemary (optional but highly recommended)
3 Tablespoons oil
Instructions
Before you unwrap the meat, make a note of the weight printed on the label. You’ll need this to determine the cooking time.
In a small bowl, combine garlic, spices, rosemary, and oil to form a paste. Rub into the meat on all sides. Wrap the entire roast tightly with plastic wrap and then in foil. Refrigerate overnight, up to 24 hours.
Let roast come to room temperature for at least one hour — two hours for a larger roast. This step is important for precise cooking. Cooking a cold-from-the-fridge roast will yield different results.
Preheat oven to 325°F. Unwrap the roast and place into a roasting pan, bones down (hence the term “standing rib roast”). Roast for 25-30 minutes per pound. (For example, a 4-pound roast will need 1 hour 40 minutes to 2 hours, depending on how rare you like it.)
Remove the roast from the oven; tent[FE1] with foil. Let stand for 10 to 15 minutes before carving.
Yield: 8-10 servings, depending on roast size
Notes
Don't make ahead
This roast should be served immediately, like a steak. Before Yom Tov, prepare and refrigerate the rub and then cook roast on Yom Tov. This is not a roast you can prepare in advance.
TIP
Tenting helps prevent the roast from drying out as it rests. Cut a piece of foil large enough to cover the roast in the pan. Fold foil in half; drape it over the meat. Don’t press it onto the meat; let the foil rest lightly on top.
Recipe by Between Carpools at https://betweencarpools.com/your-favorite-cookbook-authors-favorite-recipes-renee-muller/