Garlic Herb Roasted Standing Rib Roast Step-by-step instructions

Before you start

Before you begin, remove the standing rib roast from the refrigerator and let it sit for about 30 minutes to take the chill off, which helps the meat cook more evenly. Preheat your oven to 325°F (163°C) and ensure your roasting pan is clean and ready.

Have your garlic minced and your carving board prepared, as the roast will need to be moved immediately upon coming out of the oven to begin its essential resting period for the best texture.

Instructions

Preparing the Roast

1. 1Prepare the Roast
   Preheat your oven to 325°F (163°C). Pat the standing rib roast dry with paper towels and rub the minced garlic evenly over the surface of the meat.
   Look for The garlic should be evenly distributed across the surface of the beef.
   Tip Ensure the meat is dry so the garlic adheres properly.

Check that the garlic is minced finely and spread evenly over the surface of the beef. The roast should be dry to the touch before applying the garlic to ensure it adheres well during the roasting process.

Roasting the Beef

2. 2Roast the Beef
   Place the roast in a roasting pan. Bake until the internal temperature reaches 145°F (63°C) for medium-rare. Once finished, remove from the oven and let the meat rest for at least 3 minutes before carving.
   Look for The crust should be golden brown and the meat should reach the target temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure accuracy.

Monitor the internal temperature closely as the roast nears the end of the cooking time. The smell of roasted garlic should be evident, and the crust should appear golden, firm, and aromatic to the touch.

Carving and Serving

3. 3Carve and Serve
   Transfer the rested roast to a wooden carving board. Use a sharp knife to slice the meat into thick portions and serve immediately on plates.
   Look for The meat should be tender and juicy as you slice.
   Tip Slice against the grain for the most tender bite.

Ensure the roast has rested for at least 3 minutes. Once the time has passed, verify the roast is firm and ready to be carved into thick, beautiful slices for serving on your plates.

Common mistakes

A common mistake is failing to let the roast rest for at least 3 minutes after cooking. Slicing into the meat too soon causes the flavorful juices to run out onto the board, leaving the meat dry.

Another error is using a temperature that is too high; slow roasting is essential for this cut.

Avoid adding extra liquids to the bottom of the pan, as this creates steam rather than the dry heat needed to crisp the crust into a savory, delicious finish.

How to tell it’s done

The roast is considered done when it reaches an internal temperature of 145°F (63°C) for medium-rare. Using an instant-read thermometer is the most reliable method. The exterior will be golden and crusty, while the center will be a vibrant pink.

Remember that the temperature will continue to rise slightly as the meat rests, so pull it from the oven exactly when it hits the target temperature to avoid overcooking the delicate center portions of the roast.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest