STANDING PORK RIB ROAST RECIPES

Steps:

• Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
• Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• While your oven preheats remove your roast from the fridge.
• Next take 4-5 cloves of garlic and slice them into thin slivers.
• Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
• Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
• When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
• After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
• Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.