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FRESH Ideas: Standing Rib Roast

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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.

INGREDIENTS

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

DIRECTIONS

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

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