Serving information: This recipe serves up to 20. A serving is 3oz cooked and covers your protein.
INGREDIENTS
8-lb. standing rib roast
1-1/2 Tbsp Pink Himalayan salt 1 tsp. black pepper
6 Tbsp Kerry Gold butter, melted
2 Tbsp Italian seasoning
1 head of garlic (10-12 cloves), minced
INSTRUCTIONS
If roast is not already tied, tie it tightly with kitchen twine – wrap and tie around the roast between bones and 1-2 ties the opposite way.
Pat the roast dry with paper towels.
Place roast fatty side up on a roasting pan with a roasting rack. Season all over with the salt & pepper and let it sit for one hour to reach room temperature.
Preheat oven to 450˚F. In a small bowl mix together the butter, Italian seasoning and garlic and pour over the roast, using a basting brush to distribute evenly.
Roast in oven 20-30 minutes until garlic is browned but not burned. Tent with aluminum foil and reduce oven temp to 350˚F.
Continue to roast until desired internal temperature. 110˚F – rare, approx. 55-65 minutes. 115˚F – medium rare, approx. 60-70 minutes. 125˚F – medium, approx. 65-80 minutes. **Internal temps will continue to rise another 10 degrees after letting the roast rest an additional 20 minutes before carving.
