Nutrients Per Serving: Calories 580 Total Fat 48 g Saturated Fat 19 g Cholesterol 130 mg Sodium 340 mg Carbohydrate 1 g Dietary Fiber 0 g Protein 35 g
Makes 16 Servings
2 Teaspoons Kosher Salt
1 (4-Rib) Bone-In Standing Rib Roast (about 9 pounds)
2 Tablespoons Olive Oil
4 Cloves Garlic, minced
2 Teaspoons Grated Lemon Peel
2 Tablespoons Chopped Fresh Rosemary
2 Tablespoons Chopped Fresh Thyme
2 Tablespoons Chopped Fresh Italian Parsley
2 Tablespoons Chopped Fresh Oregano
2 Teaspoons Black Pepper
1/4 Teaspoon Red Pepper Flakes
1. Sprinkle salt over entire roast. Wrap with plastic wrap and refrigerate at least 2 hours or up to 2 days.
2. Combine oil, garlic, lemon peel, rosemary, thyme, parsley, oregano, black pepper and red pepper flakes in small bowl; mix well. Rub paste all over roast. Allow roast to sit at room temperature at least 1 hour or up to 2 hours.
3. Preheat oven to 450 degrees. Spray roasting pan just large enough to fit roast with nonstick cooking spray. Place roast, bone side down, in prepared pan. Roast 25 minutes. Reduce oven temperature to 350 degrees. Roast 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of roast registers 120-125 degrees (rare), or 130-140 degrees (medium rare). Tent with foil. Let stand 15 to 20 minutes before slicing.