Ingredients
20
20 servings
- •1 (10 pound) bone-in standing rib roast
- •2 tablespoons kosher salt
- •0.5 cup butter, softened
- •3 tablespoons chopped fresh rosemary
- •2 tablespoons chopped fresh thyme
- •ground black pepper to taste
Instructions
- Season roast generously with kosher salt.
- Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from the refrigerator and allow to come to room temperature.
- Preheat the oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl.
- Spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
- Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutritional Facts
Per 20 servings
- Calories: 815
- Carbohydrate: 0g
- Fat: 66g
- Fiber: 0g
- Protein: 51g
- Sugar: 0g
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