Garlic Herb Crusted Rib Roast

A standing rib roast is a prime cut of meat from the rib section, bone-in. Its well-marbled meat makes it ideal for dry roasting, leaving a delectable caramelized crust on the exterior, but keeping it juicy and moist on the inside.

Garlic Herb Crusted Rib Roast

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Marinate time 1 hour hr

Total Time 17 minutes mins

Print Recipe Pin Recipe

Servings

6 Servings

1x2x3x

Ingredients

• 1 large carrot peeled
• 2 celery stalks
• 1 large onion quartered
• 10 cloves garlic peeled
• ¼ cup olive oil
• 3 tablespoons flour
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh oregano chopped
• 1 tablespoon salt
• 1½ teaspoons black pepper
• 1 2-pound standing rib roast

Instructions

Prep

• Pureé all ingredients, except roast, in a food processor until they form a paste.
• Place meat in a roasting pan. Cut 3 deep slices in the top of the roast and fill each with 1½ teaspoons of herb paste. Rub the remainder over the top and sides of roast, covering completely. Let stand for 1 hour at room temperature.

Roast

• Preheat oven to 500°F. Roast uncovered for 20 minutes. Reduce temperature to 375°F.  Continue roasting meat until meat thermometer inserted into center registers 130° for medium rare (about 1 hour, 45 minutes); or continue to roast until thermometer reaches 145° for medium, 160° for well-done.

Rest

• Remove meat from oven and let stand for 20 minutes (temperature will continue to rise 15°-20° while resting).

Serving

• Slice before serving.
• Optional: This roast can also be made as a boneless roast–reduce cooking time by 25 minutes and use a meat thermometer to check for doneness.
• Plan Ahead: Herb paste can be made a day ahead and stored in a tightly sealed container in the refrigerator.

Notes

Cook’s note – Increase cooking time for a larger roast, approximately 20 minutes for each additional pound.