Standing Rib Roast

Two Words: Rib Roast. Now go get yourself a napkin to mop that drool up.

This was inspired quite simply by seeing the roast on sale at Publix. A little walk around the produce section led to the idea of a simple crust of salt, garlic and rosemary. Sides to be steamed asparagus and mashed purple potatoes.

1 Standing Rib Roast

Olive Oil

Coarse Salt

3-4 Garlic Cloves Minced

2-3 Rosemary Stems Finely Chopped

I started by rubbing the roast with the olive oil, followed by a good coating of the salt, rosemary and garlic. I patted the entire thing for good measure to make sure it all stuck. I put the roast in a roasting pan (whoda thought?) and covered it with foil. Then it was off to a hot oven! While the roast got to roasting, I put beef stock, a stem of rosemary and a pinch of salt in a sauce pan to simmer and reduce a bit. Roughly ten degrees before the roast was done, I removed the foil to let it brown and get nice and crispy crunchy!

Once the roast had reached temperature, somewhere around medium rare, I took it out and removed it from the pan to rest. The hot pan was then deglazed with the reduced beef stock, which was strained and served as a jus.

The salt, rosemary and garlic had formed a lovely crust! It was perfectly juicy, and the jus was awesome! I served it with steamed asparagus and mashed purple potatoes.