Standing Rib Roast w/ Mushroom and Herb

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standing rib roast

Standing rib roast (aka prime rib) is an easy and low maintenance recipe. Being that this is my favorite recipe and it’s on sale this week, I’ll be making this recipe for Christmas. If you don’t like mushrooms, just omit them, the roast will still be delicious. If you cannot find dehydrated mushrooms you can make them yourself, but plan ahead. Simply slice or dice mushrooms as thin as you can and dehydrate in a dehydrator or in your oven. I then grind into tiny pieces/powder. Serves 6

Standing Rib Roast Ingredients
  • 4-6 lb standing rib roast, about 3 ribs
  • 2 TBSP kosher salt
  • 2 TBSP fresh ground pepper
  • 1 TBSP sugar
  • 4 cloves garlic, finely chopped or use a garlic press
  • 1/4 cup fresh chopped parsley
  • 2 TBSP fresh thyme
  • 1 TBSP fresh tarragon
  • 1 tsp fresh finely chopped rosemary
  • 1/4 cup dried mushroom power
  • 1/4 cup olive oil

Standing rib roast

  1. Mix all ingredients together to make a paste and rub all over roast, add more olive oil if needed.
  2. Wrap in plastic wrap and refrigerate overnight.
  3. Remove from refrigerator, unwrap and allow roast to rest about an hour to come to room temperature.
  4. Preheat oven to 450. Place roast on a rack, rib side down and follow the cooking chart below. If your crust begins to get too dark, loosely cover with foil.

How to cook a standing rib roast

The following information taken from Prime Time Steakhouses

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

  1. Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.
  2. When the internal temperature reaches 120°, pull it out of the oven (or see below) and cover with foil.
  3. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
  • Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.
  • Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior.
  • Medium meats reach a temperature of about 140° to 145° have a light pink center, brown outer portions.
  • Medium well is achieved at 150° to 155°.
  • Well done is reached at about 160°


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