I decided on a standing rib roast for Christmas dinner (my family tradition is Lasagna so this was something quite different). After searching thru my cookbooks and the internet I decided to blend a couple of recipes together. I used a 2 rib roast, about 5 lbs and salted the entire roast with kosher salt the night before. The next morning I rubbed the recipe below over the entire roast and let it stand for about 2 hours before cooking. I set the bone side down with the fat on the top of the roast. The oven was set at 350 and I baked it for about 2 hours 15 minutes -the internal temperature was about 135. While the roast was resting I steamed fresh green beans (topped with real butter when plated) and browned French Baggett bread. It was absolutely AUsome! the interior of the roast was medium rare so if you like it medium let it cook for a few more degrees.
I will definitely make this again!
Rib Rub: please note that I did not measure any of this..I just used generous portions....
all ingredients were fresh: parsley, rosemary, thyme, oregano, garlic, fresh cracked black pepper and Bartolli extra LIGHT olive oil..I used my Vita-mix to bring it to a paste. I then mixed in more olive oil to rub on the roast. Make sure you use only the leaves from the herbs...stems dont grind well.......
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