Standing Rib Roast

August 23, 2007

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A perfectly cooked rib roast is the perfect foil for summer vegetables. Here’s an easy one for Sunday dinner or a big gathering of friends and family. SAM

1 (6 1/2- to 7-pound) standing rib roast
Salt and freshly ground white pepper to taste
Sour cream or Sour Cream-Horseradish-Walnut Sauce

Sprinkle the roast lightly with salt and pepper and place, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer into the middle, not touching fat or bone, and bake at 325 degrees F for 1 hour and 30 minutes or until the thermometer registers the desired degree of doneness: 150 degrees for medium-rare; 160 degrees for medium. Let stand for 10 minutes before carving. Serve with sour cream or Sour Cream-Horseradish-Walnut Sauce.
Makes 12 servings.

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