|Photo courtesy of the boy's roommate...|
Standing Rib Roast:
1 4-5 pound rib in roast
1/2 cup breadcrumbs
3 cloves of garlic, finely minced
zest of 1 lemon and 1 orange
1 tbsp. salt and pepper
1 tsp. sugar
few pinches of red pepper flakes
1/2 - 1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped rosemary
1/4 - 1/2 cup olive oil
Take out the roast 1 hour before cooking, pat dry with paper towels, and let come up to room temperature. Preheat the oven to 425F.
Combine the breadcrumbs and all the herbs and spices together. Add the olive oil in till the breadcrumbs will "paste" together or so. Once combined thoroughly, press all over the roast firmly so it sticks to the meat.
Place on a rack in a roasting pan, fat side down, and put in the oven. Roast for 45 minutes, turn the pan around, and check temperature of the meat. Continue to roast the meat till it is medium rare (about 1.5 hours), you should take out the meat at 140 F. Let the meat rest for at least 20 minutes (it will still stay warm) and slice thinly after resting, then serve.