Garlic Stuffed Standing Rib Roast || Gracefult Kitchen

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Garlic Stuffed Standing Rib Roast

Lamb

A beef rib roast screams celebration. The meat is expensive, but rewards minimal effort with amazing, juicy flavor. All you need to do is poke pieces of sliced garlic into the meat, season it with salt and pepper and roast it. Serve with mashed potatoes and greens. Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation). Use leftovers in sandwiches or roast beef hash.

Ingredients

5 cloves garlic, thinly sliced
2 ½ teaspoons kosher salt, divided
2 ½ teaspoons freshly ground pepper, divided
1 8- to 9-pound, 4-rib standing rib roast (prime rib), fat trimmed to 1/4-1/2 inch (see Tip)
1 tablespoon neutral oil, such as canola or avocado

Description

Toss garlic in a bowl with 1/2 teaspoon each salt and pepper.
Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast. Insert a sliver of seasoned garlic into each slit. Let stand at room temperature for 1 hour.
Preheat oven to 450 degrees F.
Season the meat all over with the remaining 2 teaspoons each salt and pepper.
Place a large roasting pan over two burners on medium-high heat. Add oil and heat until shimmering. Add the roast, fat-side down. Cook until dark brown and crusted on all sides, 2 to 5 minutes per side. Finish with the roast meat-side up and rib-side down.
Transfer the pan to the oven and roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting for 1 1/2 to 2 1/2 hours, depending on weight (estimate 12 to 16 minutes per pound). The roast is done when an instant-read thermometer inserted deep into a fleshy part registers 125 degrees F for medium-rare, 135 degrees for medium. (If you are planning to follow the variation for Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs, below, and prefer your meat medium-rare, remove the roast from the oven when the instant-read thermometer registers 115 degrees . The meat will be rare when it comes out of the oven, but after you slice it and finish it under the broiler, it will be cooked to medium-rare.)
Remove the roast to a carving board; cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes.
To carve, stand the roast on end, holding it by the ribs. Using a large chef's knife, cut along the contour of the bones to separate the meat from the bones in one piece. Trim any excess fat and slice the meat into 1/4-inch-thick slices. Serve immediately.