FEEDS 18 TO 20 AS A SOLO MAIN COURSE, OR UP TO 30 IF YOU’RE ALSO SERVING TURKEY
Having the bone in the roast helps the meat cook evenly and prevents it from shrinking and drying out during cooking. The bones are easy to cut off before carving and make a nice snack the next day for your furry best friend.
This recipe is for a full standing rib roast with 7 bones. For a tamed feast, order a 5-rib roast, which serves 10 to 12 and cut the jus recipe in half. One of the things I like about a full standing rib roast is that it gives you a larger fattier end and a smaller leaner end, which means there’s something for everyone. If you order a smaller roast, you can request the fattier or the leaner end, depending on what you like.
When you’re taking the temperature of the roast, keep in mind that the temperature will rise 10°F once the roast is out of the oven.
For the Roast
One 7-bone STANDING PRIME RIB ROAST (16 to 18 pounds), trimmed and tied
10 GARLIC CLOVES, thinly sliced
4 tablespoons UNSALTED BUTTER, softened
KOSHER SALT and fresh coarsely ground BLACK PEPPER
For the Jus
2 cups RED WINE
10 fresh THYME SPRIGS
2 fresh ROSEMARY SPRIGS
2 cups VEAL or BEEF STOCK
1/2 teaspoon KOSHER SALT
1/2 teaspoon freshly ground BLACK PEPPER
For Serving
Flaky SEA SALT
2 recipes HORSERADISH CREAM