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Meat
Medium
8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
You keep seeing this gorgeous roast in the butcher shop. And you pass over it in favor of the standard roast because you’re waiting for a special occasion. Or you’re scared you’ll mess it up. But you won’t. Preparing a standing rib roast is quite simple, and you’ll be proud to bring this to the Shabbos table.
1 (6-pound) standing rib roast
1 cup Bartenura Olive Oil
2 tablespoons salt
2 tablespoons coarse Gefen Black Pepper
6 cloves garlic or 6 cubes Gefen Frozen Garlic
1/4 cup fresh rosemary
1/4 cup fresh thyme
1/4 cup fresh sage
Preheat the oven to 500 degrees Fahrenheit. Place roast on a baking sheet and set aside.
In a food processor, combine olive oil, salt, pepper, garlic, and herbs. Place roast on a baking sheet and set aside.
Rub mixture well all around the meat.
Roast meat for 20 minutes.
Lower oven temperature to 325 degrees Fahrenheit and continue to roast for 22 minutes per pound for medium doneness (for medium-well, you will need an extra few minutes per pound).
Allow to rest for 15 to 20 minutes before slicing.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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Ribeye roast on shabbas How can I prepare a ribeye roast for Friday night that it shouldn’t get overdone
In general it’s good to cook it to medium rare, not medium. If you are cooking it erev Shabbos, leave it out after it’s cooked and put it on indirect heat to warm it up. I like it room temp to slightly warm. NOone needs to eat piping hot meat. If you cook it the day before, then take out of the fridge and bring to room temp and heat up on indirect heat.