Garlic Herb Crusted Rib Roast
Servings
6 Servings
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.