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Recipe for family meals :

Standing Rib Roast

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home - click here for website. If you want to email Mary Ellen then click here. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"


1 Standing Rib Roast (about 6 lbs.)
2 heads of garlic peeled
1 t. salt
3 T. oil
1 t. fresh ground pepper

  • Process the garlic with the salt in the food processor until it forms a paste. Add 3 tablespoons oil and process 30 seconds more. Add 1 teaspoon fresh ground pepper.
  • Spread the garlic mixture evenly over the roast.
  • Preheat oven to 450ºF. Place roast on a rack in a 9 x 12 inch roasting pan. Add 2 cups red wine to the bottom of the pan or a good beef stock. (Use beef stock if you are going to make Yorkshire Pudding - for recipe < click here >)
  • Roast for 20 minutes at 450ºF. and then turn oven down to 350ºF. Roast 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15 minutes before carving. Serve with pan juices.

Serves 8