STANDING RIB ROAST AND ASPARAGUS

Standing Rib Roast and Asparagus image

Provided by Sherri Williams

Categories Roasts

Time 2h30m

Number Of Ingredients 12

STANDING RIB ROAST
6-7 lb standing rib roast
1 head of garlic (cut garlic cloves in quarters)
2 Tbsp evoo
3 Tbsp herbs de provence or italian seasoning
6 Tbsp dijon mustard
kosher salt and pepper to taste
BACON WRAPPED ASPARAGUS
1 1/2 lb asparagus (cut or break off woody tips)
10 bacon, slices
2-3 Tbsp evoo
1 Tbsp everglades seasoning( seasoning of choice)

Steps:

1. In a small mixing bowl, add ½ herbs, evoo, half the salt and pepper. Add garlic to mixture and mix well. Take a sharp knife and pokes whole through out the roast. Take a piece of garlic along with a little of the mixture and press in wholes. Add mustard and remaining herbs and salt and pepper. Make a paste. Rub over the entire roast. Cover in plastic wrap and place in fridge over night
2. Pre-heat oven to 450 degrees. Bake for 20-30 minutes then reduce heat to 325 degrees. Bake until internal temperature reaches between 130-140 degrees for meduim rare, this should take about 1 1/2 hours or cook to preferred donesness. Remove from oven and tent with aluminum foil for 15-20 minutes. Slice and serve
3. Pre-heat oven to 400 degrees. In a mixing bowl, toss asparagus, evoo and everglades. Take a 3-4 asparagus spears wrap bacon around leaving tips and ¼ inch of the bottom exposed. Secure with a tooth pick. Bake in the oven for about 12-15 minutes until bacon is crispy.
4. Serve with choice of starch.