|The start of a really great meal|
You will need:
1 (4.75 lb. approximately) two bone standing rib roast
Lawry's Seasoned Salt
Lawry's Seasoned Pepper
2-4 Garlic cloves, smashed
NOTE: Two servings per rib bone. So a two rib roast should serve 4 people.
|4.75 lb Choice Standing Rib Roast 2 ribs|
|Cut rib bones almost off but leaving attached|
|Seasoned with Lawry's Seasoned Salt and Pepper|
|Tie the rib bones in place using butchers twine|
I love a good salty crust but I'm trying to reduce my salt intake as much as possible. I also love au jus from the roast, so I prepared a pan with a layer of cut carrots, celery and onions. This way you don't need a rack at all and the drippings from the roast flow over the vegetables to create a really great pan jus. Place the roast rib side down on the vegetable rack.
|Ready for the oven|
Preheat the oven to 400°F.
Place the roast into the hot oven and cook for 20 minutes to start the browning process. Lower the temperature to 300°F. and continue to cook until the thermometer shows an internal temperature of 125°F - 130°F (approximately 3 hours.) Remove the roast from the oven and let it rest wrapped in foil for about 30 minutes. The roast will continue cooking during that time. If you cut it any sooner the jus will run out and be dry.
NOTE: If you want your meat more well done, let it go to 135°F before resting.
|Wrap roast in foil|
|Remove the vegetables and smash the juice out of them|
|Add some small onions if you like|
|Remove the strings, ribs and slice|
|Hail to the King of Roasts. Can you hear me ROAR?|