This roast is one of the easiest roasts that I have had the pleasure to cook. It does not need a lot of preparation or a lot of time to marinate ahead of time. It is one of the dishes that once I make, I never have leftovers. My kids always ask for it the next day. You can serve it with a variety of different vegetables. I make different ones every time. In this example, I made it with carrots and brussels sprouts, but a mushroom medley sautéed in red wine is usually one of my favorites.

Rosemary Standing Rib Roast Recipe

5 to 6 lb boneless rib roast

4 tablespoons fresh chopped rosemary

1 tablespoon salt

2 teaspoons ground black pepper

½ cup olive oil

Place the roast in a heavy duty roasting pan with the fat side up and let it stand at room temperature for about one hour. In a small bowl, mix the rosemary, salt, pepper and the olive oil and rub this mixture on the roast.

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While your roast is standing at room temperature, preheat your oven to 350 degrees Fahrenheit.

Place the roast in the bottom third of your oven for about 2 hours until a thermometer inserted in the roast registers 125-130 degrees Fahrenheit for medium rare and 135-140 degrees Fahrenheit for Medium. I usually cook it initially at 400 degrees Fahrenheit for the first 20 minutes to have the top caramelize, before lowering the oven to 350 degrees.

The roast will generate a lot of juice in the pan. Take the roast out of the oven after the desired doneness and cover with foil for about 35 to 40 minutes for it to rest. The roast will still cook a bit once out of the oven, so make sure that you take it out early enough since it will cook some more and the temperature of the meat will still rise.

Heat the drippings and serve the roast with the drippings on the side along with some vegetables. Here I am serving it with roasted carrots, brussels sprouts and red potatoes.

Enjoy!

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