FRESH Ideas for Christmas Dinner
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on tylerpaper.com.
Standing Rib Roast
A standing rib roast should yield 3 servings per rib but for more generous portions 2 servings per rib. There are many rubs available in the spice aisle that would be good to use. The seasonings used in this recipe are based on personal flavor preferences.
1 rib roast
1 tablespoon coarse salt
1 tablespoon black pepper
1 tablespoon dried green and red bell pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery powder
1 tablespoon dried parsley flakes
1 teaspoon sugar
Bring roast to room temperature by placing in a casserole pan and leaving it on the counter for up to about and hour but not more than two hours. Combine remaining ingredients in a small bowl. Rub the seasoning generously on all sides of the roast. Preheat oven to desired cooking temperature. For a rare roast cook for 15 minutes per pound at 400 degrees or until a meat thermometer inserted in the center of the roast reads 128 to 135 degrees. For a medium roast cook for 20 minutes per pound at 350 degrees or until a meat thermometer reads 140 to 145 degrees.
Recipe by Herb Turner, FRESH by Brookshire's