Standing Rib Roast
Bring roast to room temperature 1 hour before cooking. At noon, preheat oven to 375 degrees.
Season roast with salt and pepper. Put uncovered roast in preheated oven. After one hour, turn
off the oven and do not open oven door. (I put tape over the door handle with a big “Do Not Open”
sign to remind everyone!) Approximately an hour before serving, turn the oven on again to 375
degrees. Remove the roast from the oven after 45 minutes and let it rest for 15 minutes before
carving. This method seems to work for any size roast, but it’s ideal for 3 – 4 ribs. We usually
make a 5 – 6 rib roast (love those leftovers!) and it’s pretty rare in the middle, but that’s
ok for us as we have a few family members who love rare roast.
Blogged about here.
Appetizers:
Breads:
Soups/Salads:
Main Dishes:
- Bangers and Mash
- Beef Stroganoff Casserole
- Chicken Enchiladas
- Cranberry Turkey Crescent Pinwheels
- Easy Oven-Baked Beef Stew
- Flaky Beef Buns
- Kielbasa and Vegetable Packets
- Lazy-Day Overnight Lasagne
- Perfect Pot Roast
- Potato, Mushroom and Chicken Hash
- Shepherd’s Pie
- Shrimp Fettucini
- Smoked Sausage Primavera
- Skillet Pork Chops and Rice
- Standing Rib Roast
- Teriyaki Steak
- Waikiki Meatballs
- White Chicken Chili
Side Dishes:
Desserts:
- Almond Raspberry Bars
- Angel Slices
- Blackberry Ice Cream
- Chocolate Caramel Delights
- Christmas Shortbread
- Cranberry Christmas Pudding
- Frosted Brownies
- Frosted Orange and Cranberry Cookies
- Giant Snickerdoodles
- Grandma Hill’s Browned Butter Cookies
- Ice Cream Pie
- Ice Cream Sandwich Cookies
- Iced Oatmeal Cookies
- Jewel’s Lemon Dessert
- Lemon Gem Cookies
- Madeleines
- Peach and Blueberry Crisp
- Raspberry Lemon Pie
- Rustic Carrot Cake
- Saucer Size Oatmeal Raisin Cookies
- Sibley Station Swedish Apple Pie
- Strawberry Shortcake
- Three Layer Chocolate Cake
- Valentine Custard Creams