Herb-Crusted Standing Rib Roast with Garlic Jus
Discover a delightful twist on the classic standing rib roast with an herb-crusted finish and a rich garlic jus. Perfect for holiday gatherings, this succulent roast will impress your guests.
Prep time: 20 minutesCook time: 2 hoursServes: 8
Ingredients
1 standing rib roast (6 lbs)
2 tbsp kosher salt
1 tbsp black pepper
3 tbsp olive oil
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
6 cloves garlic, minced
1 cup beef broth
1 cup red wine
1 tbsp Dijon mustard
Instructions
1. Preheat oven to 450°F (232°C).
2. Pat the rib roast dry with paper towels and season generously with salt and pepper.
3. Heat olive oil in a skillet over medium heat and sear the roast on all sides until browned.
4. In a small bowl, mix rosemary, thyme, and minced garlic. Rub the herb mixture over the roast.
5. Place the roast on a rack in a roasting pan and pour beef broth and red wine into the pan.
6. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
7. Roast in the oven for 15 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Remove the roast from the oven and tent with foil. Let it rest for 20 minutes.
9. To make the garlic jus, pour the pan juices into a saucepan and bring to a simmer. Whisk in Dijon mustard and cook until slightly thickened.
10. Carve the rib roast and serve with garlic jus.
Storage
Store leftover rib roast in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices of the roast in a 300°F oven wrapped in foil until warmed through, approximately 15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
