Standing Rib Roast Cooked and Sliced
A great meal for any holiday gathering.

Ingredients:

Roast:
5 lb Grass-Fed Beef Standing Rib Roast
1 onion quartered (white or red)
1 c of grass-fed beef broth or any red wine
2 sweet potatoes cubed

Butter Spread:
10 Tbsp. grass-fed butter softened
5 Tbsp. garlic minced
2 tsp finely fresh chopped rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper

Instructions:

1. Bring roast to room temperature. Pat dry with paper towel.
2. Preheat oven to 500°F. Adjust shelf so beef will be sitting in the middle of the oven.
3. Garlic Herb Butter: Mix together.
4. Roasting bed: Place onion and sweet potatoes on the bottom. Pour one cup of beef broth or red wine on top of onions and potatoes.
5. Pour all butter mixture on top of roast not bone side. Place beef on onion etc, butter side up.
6. Hot oven: Roast 20 minutes.
7. Turn oven down to 275 degrees.
8. Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 123.8°F in the center (for medium rare). Start checking the internal temp early.
9. Rest: Transfer beef to plate. Cover loosely with foil and rest for about 20 minutes. Internal temperature will rise.
10. When carving the roast the first cut removes the rib bones. Then it’s real easy to slice up the rib-eye roll into steaks. Another option is to carve the roast in-between the ribs into bone-in rib-eye steaks. In either case serve with horseradish sauce or bread and butter pickles!

Enjoy.

Submitted by Sandra Slanker