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Ultimate Herb Crusted Standing Rib Roast

Close-up of a perfectly cooked, medium-rare rib roast, sliced to show the pink interior and herb crust.
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A recipe for a tender, juicy standing rib roast coated in a savory garlic and herb crust, cooked to a perfect medium-rare.

Ingredients

Scale
  • 1 (5-7 pound) standing rib roast, 2-3 ribs
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1/2 cup beef broth (for au jus)
  • 1/4 cup water (for au jus)

Instructions

  1. Remove the roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. Preheat your oven to 450 degrees Fahrenheit.
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, salt, and pepper. Mix well to form a paste.
  3. Rub the entire surface of the rib roast evenly with the olive oil.
  4. Press the herb and garlic mixture firmly onto all sides of the roast.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Roast at 450 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (about 13-15 minutes per pound total cooking time). Use a meat thermometer inserted into the thickest part of the roast, avoiding bone.
  8. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent loosely with foil and let it rest for 20 minutes. The internal temperature will rise to about 130-135 degrees Fahrenheit (medium-rare).
  9. To make the au jus, place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add the beef broth and water. Simmer for 5 minutes, stirring constantly. Strain the liquid before serving alongside the sliced roast.
  10. Carve the roast by slicing between the bones, then slice the meat across the grain. Serve immediately with the au jus.

Notes

  • For easier carving, you can ask your butcher to remove the bones and tie them back onto the roast with butcher’s twine. Remove the twine before serving.
  • If you prefer a more well-done roast, aim for an internal temperature of 135 degrees Fahrenheit before resting, which will result in about 140-145 degrees Fahrenheit after resting.
  • Resting the roast is crucial for redistributing the juices, resulting in a more tender final product.

Nutrition

Find it online: https://delishdiarist.com/best-rib-roast-recipe-herb-crusted-prime/