Terry emailed us this morning with a cooking question. Terry and Terrilynn have decided to have a standing rib roast for Christmas and are inviting Don & Kathy over to enjoy it. Terry's question was how did we use to cook our roast? Terry remembers mother telling him that we would take the stove up to around 500˚ to start it. Terry also wondered what seasonings we used.
It has been sometime since we have served a standing rib roast and we could not recall exactly how we did it. Not wanting to ruin Terry's good piece of meat we were reluctant to offer advice. Then we recalled that a couple of years ago Aunt Dorothea has also asked us for our cooking method for a standing rib roast. At that time we shared with her Paula Deen's Foolproof Standing Rib Roast. She shared it with Cindy and it turned out well.
So here it is:
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
1. Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375˚F.
2. Rub roast with House Seasoning. Place roast on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven and leave roast in oven; do not open oven door.
3. About 1 hour and 10 minutes minutes before serving time, turn oven to 375˚F and reheat the roast for 30 to 40 minutes. Remove the roast from the oven and tent with foil. Allow the meat to rest for 25 to 30 minutes before craving.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Serves 8 to 10.