Standing Rib Roast
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This standing rib roast recipe is simple yet delicious. It has a rich beef flavor with a crisp outer shell from the reverse sear. This recipe would definitely be a crowd pleaser at your next holiday gathering.
· 1 5-7lb Rib Roast
· 1/4 Cup of Rosemary
· 1/4 Cup of Thyme
· 4 TBSP Killer Hogs TX
· Beef Tallow for Binder
· 2 Cans of Beef Consommé
Get your rib roast out of the refrigerator and let it sit out to come up to room temperature. Set your oven at 250 degrees.
Prep your rib roast by removing any unwanted fat and tying the roast using butcher twine to keep it a uniform shape.
Use the tallow as your binder and season with the TX and fresh herbs.
Place on a rack in a roasting pan. Add both cans of the consommé to the pan. Roast at 250 degrees until the internal temp reaches 120 degrees.
Remove the roast from the oven and tent with foil for 30 minutes.
Turn your oven to its highest setting. Place the roast back in the oven unwrapped for 10-15 mins until the outer shell has a seared outer crust.
Remove from the oven and rest for 10 mins and slice.
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