Thanksgiving dinner doesn't always have to be about a big, juicy bird! Take it easy on yourself and set a Latin-inspired Chorizo-Stuffed Standing Rib Roast on the table - it's guaranteed to impress!
Course Main Course
Cuisine American, Spanish
Keyword stuffed standing rib roast
Prep Time 30minutes
Cook Time 2hours30minutes
Total Time 3hours
4poundsstanding rib roast
1/4cupsofrito saucehomemade or store-bought
Remove roast from refrigerator 1 hour before stuffing and allow to sit at room temperature.
Combine remaining ingredients in a large bowl and mix together until well combined. Place in fridge until ready to stuff roast.
Preheat oven to 350 degrees F. Line the bottom of a roasting pan with foil for easier cleanup.
Place roast, ribs-side down, on a cutting board. Remove ribs from underneath roast and set aside.
Using a sharp knife, pull the flap (fat cap) and cut along the fat line. Do not remove completely. Lay flap to the side.
Make a horizontal incision into the loin, cutting about ¾ of the way through. Press the stuffing into the flap in an even layer. Fold the top of the cut loin over and repeat, stuffing an even layer. Close the loin and press another layer of stuffing on the bottom of the roast. Replace the ribs and flip the roast rib-side down again.
Tie at 1” intervals with kitchen twine. Season outside of roast with salt and pepper to taste.
Roast at 350 for 1½ to 2 hours until internal temperature reaches 135 degrees F (for medium rare,) or longer for desired doneness. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Cut away the butchers twine and carve the roast into individual servings.