Standing Prime Rib Roast

This is Rhonda’s favorite, fool-proof prime rib roast recipe. It’s perfect for the holidays with a glass of our Ferrari-Carano Trésor. You can roast two pieces of meat side by side in your oven for a larger gathering.

Serves 6-8

4-5 herb bundles, made up of one clove garlic and sprigs of rosemary, sage, thyme, and oregano.
Additional herbs as follows:
1tbsp. finely chopped fresh rosemary
1tbsp. finely chopped fresh sage
1tbsp. finely chopped fresh oregano
1tbsp. finely chopped fresh thyme
2 garlic cloves, finely chopped
1 cup flour
1 tsp. salt
½ tsp. freshly ground pepper
1 tbsp. paprika

1 4-lb. rib roast, trimmed, ribs removed and tied in place. Reserve bones.

Preheat oven to 325° F. With sharp knife, insert herb/garlic bundles into fat of roast, placing 4-5 holes around backside of fat layer. Rub the roast all over with the finely chopped herbs. Next, combine flour, salt, pepper, paprika and chopped garlic and rub this mixture onto the roast. Place roast fat side up in a heavy shallow roasting pan (bones will be on the bottom of the pan).

Roast in oven to desired degree of doneness:
Very rare: 15-17 minutes per lb, or 125°-130° F on meat thermometer
Medium rare: 18-20 minutes per lb, or 150° F on meat thermometer
Well done: 22-28 minutes per lb, or 165° F on meat thermometer

Pair with Ferrari-Carano Tresor .