Looking for a show-stopping main course for your next dinner gathering? This Herb-Crusted Boneless Rib Roast is a flavorful centerpiece that promises to impress. With its aromatic herb crust and perfectly cooked interior, it's a dish that balances elegance with hearty satisfaction.
The star of the show is the boneless rib roast, known for its marbling and tenderness, which makes it ideal for roasting. The olive oil helps the herb mixture adhere to the roast and adds moisture during cooking. Sea salt enhances the meat's natural flavors, while black pepper adds a subtle kick. The fresh rosemary and thyme bring an earthy aroma and depth, perfect for complementing the richness of the beef. Garlic adds a classic savory note, and Dijon mustard provides a tangy layer that ties all the flavors together beautifully.
This roast pairs beautifully with a classic red wine jus, creamy mashed potatoes, and roasted seasonal vegetables. A crisp green salad with a tangy vinaigrette can also balance the richness of the meat. For an elegant touch, serve with Yorkshire puddings to soak up all the delicious juices.
Start by preheating your oven to 450°F. This initial high heat helps create a delicious crust on the roast. While the oven heats, pat the rib roast dry with paper towels. This step is crucial as it ensures the herb paste sticks well and forms a nice crust.
Next, make your herb paste. In a small bowl, mix together olive oil, sea salt, black pepper, rosemary, thyme, garlic, and Dijon mustard. Stir until you have a smooth, fragrant paste.
Rub the paste generously over the entire surface of the roast. Use your hands to ensure even coverage, pressing the mixture into every nook and cranny. This is where all the flavor comes from, so don't skimp!
Place the roast on a rack in a roasting pan to allow air circulation and even cooking. Slide it into the preheated oven and roast for 20 minutes. This high-heat sear locks in the juices.
After 20 minutes, lower the oven temperature to 325°F. Continue roasting until the internal temperature hits 135°F for medium-rare, which typically takes about 1.5 to 2 hours. Use a meat thermometer for accuracy — it's your best friend here.
Once done, remove the roast from the oven and let it rest for 20 minutes. Resting is essential, as it allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.
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