DoubleBubba
Assistant Cook
- Joined
- Dec 16, 2003
- Messages
- 12
1 5lb standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hours.
Preheat oven to 375 degrees F. Rub with House Seasoning; place roast on a rack in the pan with rib side down and fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but DO NOT open oven door for 3 hours. About 30 - 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do Not remove roast or re-open the oven door from time roast is put in until ready to serve.
( I needed my oven, so after turning my oven too 375 and reheating for 35 minutes, I removed the roast to rest, covered with foil for about 40 minutes while the rest of my meal cooked in the oven)
House Seasoning:
1 cup salt ( I used Kosher)
1/4 cup black pepper ( I used fresh ground)
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hours.
Preheat oven to 375 degrees F. Rub with House Seasoning; place roast on a rack in the pan with rib side down and fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but DO NOT open oven door for 3 hours. About 30 - 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do Not remove roast or re-open the oven door from time roast is put in until ready to serve.
( I needed my oven, so after turning my oven too 375 and reheating for 35 minutes, I removed the roast to rest, covered with foil for about 40 minutes while the rest of my meal cooked in the oven)
House Seasoning:
1 cup salt ( I used Kosher)
1/4 cup black pepper ( I used fresh ground)
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.