STUFFED STANDING RIB ROAST

A Stuffed Standing Rib Roast is an impressive and indulgent centerpiece perfect for a special occasion or holiday meal. This dish combines the rich, savory flavors of tender beef with a delicious stuffing of herbs, garlic, and breadcrumbs, all rolled into a bone-in rib roast for maximum flavor and presentation. The roast is slow-cooked to a perfect medium-rare, with the stuffing adding a delightful contrast in texture and taste. Whether served with roasted vegetables or a creamy mashed potato side, this Stuffed Standing Rib Roast is sure to wow your guests and create lasting memories at the dinner table.

Ingredients:

For the Stuffing:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup breadcrumbs (preferably day-old)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese

For the Roast:

• 1 (6-8 bone) standing rib roast (about 6-8 lbs), bone-in
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and black pepper, to taste

Instructions:

1. Prepare the Stuffing: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant. Stir in the breadcrumbs, parsley, thyme, rosemary, salt, and pepper. Pour in the chicken broth and cook for another 2-3 minutes, until the breadcrumbs are moistened and the stuffing is well combined. Remove from heat and stir in the Parmesan cheese. Set aside to cool.
2. Prepare the Rib Roast: Preheat the oven to 450°F (230°C). Using a sharp knife, create a pocket in the center of the rib roast by carefully slicing horizontally between the bones, being careful not to cut all the way through. Season the inside of the pocket with salt, pepper, and a little rosemary.
3. Stuff the Roast: Spoon the prepared stuffing into the pocket of the rib roast, pressing it gently to pack it in evenly. Tie the roast with kitchen twine to secure the stuffing and help it maintain its shape during cooking.
4. Season the Outside: Rub the outside of the rib roast with olive oil, then coat it with Dijon mustard. Sprinkle the garlic powder, onion powder, thyme, rosemary, salt, and pepper evenly over the roast.
5. Roast the Standing Rib Roast: Place the stuffed rib roast, bone-side down, on a rack in a roasting pan. Roast for 15 minutes at 450°F to create a crust. Then reduce the temperature to 325°F (165°C) and continue roasting for 1.5 to 2 hours (depending on the size of the roast), or until the internal temperature reaches 130°F (54°C) for medium-rare. For a more well-done roast, cook to 140°F (60°C).
6. Rest the Roast: Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute and ensures a juicy, tender roast.
7. Serve: Slice the roast between the bones, ensuring each serving includes both beef and stuffing. Serve with your favorite side dishes like roasted vegetables, mashed potatoes, or a rich gravy.

The Stuffed Standing Rib Roast is a showstopper that combines the luxurious flavors of beef with the comforting warmth of a flavorful herb stuffing. Perfect for holidays or any time you want to impress, this dish is sure to become a favorite in your culinary repertoire.