Classic Herb Crusted Standing Rib Roast
When it comes to celebrating special occasions or simply indulging in a luxurious meal, this Herb Crusted Standing Rib Roast is a showstopper. With a perfect blend of fresh herbs and spices, it offers a delightful crust that brings out the rich, juicy flavors of the beef.
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Ingredients for Classic Herb Crusted Standing Rib Roast
The star of the show is the standing rib roast, offering a tender, juicy cut of beef that stands out in any meal. The olive oil helps the herb paste adhere to the roast and adds a richness to the crust. Sea salt enhances the natural flavors, while black pepper adds a subtle heat. Fresh herbs like rosemary and thyme infuse the roast with earthy, aromatic notes. Garlic is a classic companion to beef, adding depth and savoriness. Dijon mustard acts as an emulsifier, bringing the paste together and contributing a slight tang. Lemon zest provides a refreshing citrus hint to balance the richness of the beef. Finally, smoked paprika adds a gentle smokiness that elevates the overall flavor profile.
Classic Herb Crusted Standing Rib Roast Tips & Tricks
- Invest in a good meat thermometer to ensure perfect doneness.
- Let the roast come to room temperature before cooking for even cooking.
- For an extra crispy crust, pat the roast dry with paper towels before applying the paste.
Serving Ideas for Classic Herb Crusted Standing Rib Roast
This rib roast pairs beautifully with a creamy horseradish sauce or a rich red wine jus. Consider serving it alongside roasted vegetables or a classic potato gratin for a complete meal. A crisp, green salad with a tangy vinaigrette can provide a refreshing contrast to the rich flavors of the roast.
Frequently Asked Questions
- Can I use dried herbs instead of fresh?
- Yes, but use about half the amount as dried herbs are more concentrated.
- How do I store leftovers?
- Wrap the leftovers tightly in foil and store in the refrigerator for up to three days.
- Can this recipe be made with a smaller roast?
- Absolutely, just adjust the cooking time based on the roast's size.
Classic Herb Crusted Standing Rib Roast Recipe Walkthrough
First, preheat your oven to a toasty 450°F (232°C). You'll want to give it ample time to heat up while you prepare the roast. In a mixing bowl, combine the olive oil, sea salt, black pepper, rosemary, thyme, garlic, Dijon mustard, lemon zest, and smoked paprika until you have a thick, aromatic paste.
Take your standing rib roast and place it on a clean surface. Using your hands, rub the herb paste evenly over the entire surface of the roast. Make sure to cover all sides for a consistent crust. Once that's done, place the roast in a roasting pan with the fat side up. This position ensures that the fat melts down, basting the meat as it cooks.
Now, pop the pan into your preheated oven for an initial 20-minute sear. This step is crucial as it helps form that beautiful crust. After 20 minutes, reduce the oven temperature to 325°F (163°C) and let the roast continue cooking. You'll want to keep an eye on the internal temperature, aiming for 130°F (54°C) for a perfect medium-rare. Depending on the size of your roast, this should take approximately 1.5 to 2 hours.
Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 20 minutes. This resting period allows the juices to redistribute, ensuring every slice is juicy and flavorful.
Why This Classic Herb Crusted Standing Rib Roast Works
- Impressively easy yet looks gourmet.
- Rich, savory flavors with a hint of fresh herbs.
- Perfectly cooked meat with a crisp, flavorful crust.
- Minimal prep time with maximum impact.
Ingredients
- 7 lb standing rib roast
- 3 tbsp olive oil
- 2 tbsp sea salt
- 1 tbsp black pepper
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon zest
- 1 tsp smoked paprika
Step-by-step Instructions
- 1. Preheat your oven to 450°F (232°C).
- 2. In a bowl, mix olive oil, sea salt, black pepper, rosemary, thyme, garlic, Dijon mustard, lemon zest, and smoked paprika to form a paste.
- 3. Rub the paste evenly over the entire surface of the rib roast.
- 4. Place the roast in a roasting pan with the fat side up.
- 5. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C).
- 6. Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 1.5 to 2 hours depending on the roast size.
- 7. Remove the roast from the oven and let it rest for at least 20 minutes before carving.