HERB-ENCRUSTED STANDING RIB ROAST

While this recipe calls for a roast with seven ribs, you can use a smaller piece of meat and adjust the herbs and cooking times appropriately.

(Serves 10)

• Standing rib roast with seven rib bones, trimmed of all but 1/4-inch of exterior fat
• Kosher salt
• Freshly ground pepper
• 4 cloves garlic
• 2 sprigs rosemary
• 5 springs thyme
• 6 sprigs parsley
• 3 sprigs basil
• 3 sprigs sage
• 1/4 cup olive oil

Preheat oven to 450°F.

Into a bowl of a food processor fitted with a chopping blade, add the garlic and herbs. Start the machine and slowly add the olive oil to form a paste. Salt and pepper the meat to taste and rub the paste onto the meat. Place in a roasting pan with the bones resting on the bottom of the pan.

Place in the pre-heated oven to sear for 15 minutes. Turn the temperature down to 300°F and continue roasting. For medium-rare meat (center is very pink) roast until the internal temperature is 130 degrees, approximately 15 minutes per pound. For medium cooked meat (where the center is slightly pink), the internal temperature should be 140°F. Medium well done (no pink) is at 150 F, and well done meat is 160 F.

Remove the roast and let rest at least 10 minutes before carving. If you wish, make gravy from defatted pan drippings during this time. Cut through and separate the bones and serve separately like spareribs. Serves about 10.

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