Standing Rib Roast..

I picked up one of these today – for New Year’s Eve dinner. I took it out of grocery store package and put it in my own – and sucked out all the air – so it will be non freezer burned for New Year’s Eve dinner..

My DH saw this recipe many years ago on a Paula Deen show. Now she gets on my last nerve with that accent (yes I lived in Savannah but *NONE* of my friends talked like that!) Anyway, I made it one afternoon out of the blue. Yum scrum!!

It has become our New Year’s Eve dinner tradition!!

Out of the oven

Carving..

Ready to eat but for the sides!

SONY DSC

I serve it with my twice baked potatoes and grilled asparagus..

1 (5-pound) standing rib roast
3-4 Tbsp House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.

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

I use a meat thermometer and cook til nice and rare/medium rare, as it does keep cooking after you remove from the oven.

Horseradish cream sauce goes very well with this dish.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

About cookiesandcurtains

I love to cook :-) I love to decorate :-) I love to laugh! I enjoy all things FUN!
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