Garlic Herb Crusted Rib Roast

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 8
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This Garlic Herb Crusted Rib Roast is the perfect centerpiece for a special dinner. The aromatic blend of garlic and fresh herbs infuses the meat with incredible flavor, making it a memorable dish that's surprisingly easy to prepare.

Ingredients for Garlic Herb Crusted Rib Roast

The star of the show is the prime rib roast, known for its rich marbling and tenderness. Garlic brings a robust, savory depth to the crust, while fresh rosemary and thyme add an earthy, aromatic quality. Olive oil helps bind the ingredients into a paste and keeps the roast moist. Kosher salt enhances the natural flavors, and black pepper adds a subtle heat. Finally, a touch of Dijon mustard introduces a slight tanginess that complements the herbs.

Tips & Tricks

  • Use a meat thermometer for accurate doneness — it takes the guesswork out of roasting.
  • Let the roast sit at room temperature for about an hour before cooking to ensure even cooking.
  • Resting the meat is non-negotiable; it makes a world of difference in juiciness.

Serving Suggestions

This rib roast pairs beautifully with creamy mashed potatoes and roasted seasonal vegetables like carrots and Brussels sprouts. For a touch of freshness, consider serving with a simple arugula salad tossed in lemon vinaigrette. A full-bodied red wine, such as Cabernet Sauvignon, complements the rich flavors perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but reduce the amount by about half since dried herbs are more concentrated in flavor.
How can I tell if my roast is done without a thermometer?
While a thermometer is recommended, you can also check by cutting into the meat — it should be warm and pink in the center for medium-rare.

Garlic Herb Crusted Rib Roast Recipe Walkthrough

Start by preheating your oven to 450°F (232°C). This high temperature will help sear the roast and create a beautiful crust. While the oven heats up, mix together the minced garlic, chopped rosemary, thyme, olive oil, salt, pepper, and Dijon mustard in a bowl until you have a thick paste.

Now, take your prime rib roast and rub the garlic herb paste all over, making sure to coat every side. Don’t be shy here — the more evenly you spread it, the better the flavor will infuse into the meat. Place the roast fat side up on a rack in a roasting pan. This position allows the fat to render down, keeping the meat juicy.

Pop the roast into the oven for a quick 20-minute sear at 450°F. This initial high heat locks in the juices and starts forming that delicious crust. After 20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for about 1.5 to 2 hours, or until a meat thermometer inserted into the center reads 130°F (54°C) for medium-rare.

Once the roast reaches the desired temperature, take it out and let it rest for 20 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

Why You'll Love This Recipe

  • Features a flavorful garlic and herb crust that elevates the roast.
  • Simple, straightforward steps make it accessible even for beginners.
  • A show-stopping centerpiece that impresses guests every time.
  • Perfect for holiday gatherings or celebratory meals.

Ingredients

1 prime rib roast (about 5 pounds)
5 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp Dijon mustard

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).
2. In a bowl, combine minced garlic, rosemary, thyme, olive oil, salt, pepper, and Dijon mustard to form a paste.
3. Rub the garlic herb paste evenly over the rib roast, ensuring all sides are well-coated.
4. Place the roast on a rack in a roasting pan, with the fat side up.
5. Roast in the oven for 20 minutes to sear the outside and create a crust.
6. Reduce the oven temperature to 325°F (163°C) and continue to roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove the roast from the oven and let it rest for 20 minutes before carving.

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