Herb-Crusted Rib Roast

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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This Herb-Crusted Rib Roast is the perfect centerpiece for your next special occasion. With a savory blend of herbs and a juicy, tender interior, it's a showstopper that’s surprisingly easy to make. Impress your guests without breaking a sweat!

Ingredients for Herb-Crusted Rib Roast

Rib roast: The star of the show, known for its flavor and marbling. Choosing a good quality cut affects the overall outcome.

Kosher salt: Enhances the natural flavors of the meat while helping to create a nice crust.

Black pepper: Adds a hint of heat and complements the herbs.

Olive oil: Helps the herbs adhere to the roast and contributes to the crust.

Garlic: Infuses a robust aroma and depth of flavor.

Rosemary, thyme, and parsley: These herbs work together to provide a fragrant and earthy crust.

Dijon mustard: Brings a subtle tanginess that balances the richness of the meat.

Tips & Tricks

  • Use a meat thermometer for precision. Guessing isn’t worth the risk with such a special cut of meat.
  • If you prefer a different doneness, adjust the internal temperature accordingly: 120°F for rare, 140°F for medium.
  • Letting the roast sit at room temperature for about an hour before cooking ensures even cooking throughout.

Serving Suggestions

This rib roast pairs beautifully with roasted vegetables like carrots and potatoes or a vibrant green salad to balance the richness. A glass of full-bodied red wine like Cabernet Sauvignon would complement it perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute with dried herbs, but use about a third of the quantity since they’re more potent.
What if I don’t have a roasting rack?
Place the roast on a bed of thickly sliced onions or carrots to elevate it from the pan.

Herb-Crusted Rib Roast Recipe Walkthrough

First, preheat your oven to 450°F (232°C). This high temperature will help sear the outside of the roast, locking in its juices. Meanwhile, in a small bowl, mix together the kosher salt, black pepper, minced garlic, and chopped rosemary, thyme, and parsley. This herb mixture is going to be your secret weapon for that incredible crust.

Next, pat the rib roast dry with paper towels. This step is crucial because moisture on the surface can prevent the roast from browning properly. Rub the olive oil all over the roast, ensuring it's evenly coated. This not only helps the herbs stick but also adds flavor.

Now, take your herb mixture and coat the roast, pressing gently to ensure it adheres well. Be generous and thorough, covering as much of the surface as possible. Place the roast bone-side down on a rack in a roasting pan. This allows heat to circulate evenly around the meat.

Slide the pan into your preheated oven and roast for 20 minutes. After this time, reduce the oven temperature to 350°F (177°C) and continue roasting. You’re aiming for an internal temperature of 130°F (54°C) for medium-rare, which should take about 1.5 hours, depending on your oven and the roast size.

Once done, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes before carving. This resting period is non-negotiable; it allows the juices to redistribute, ensuring each slice is as juicy as the next.

Why You'll Love This Recipe

  • Achieves a beautiful, crispy herb crust.
  • Easy preparation with minimal ingredients.
  • Perfect for holidays or family gatherings.
  • Requires little babysitting once in the oven.

Ingredients

5 lb rib roast
2 tbsp kosher salt
1 tbsp black pepper
3 tbsp olive oil
4 cloves garlic, minced
3 sprigs rosemary, chopped
3 sprigs thyme, chopped
3 sprigs parsley, chopped
1 tbsp Dijon mustard

Step-by-step Instructions

1. Preheat the oven to 450°F (232°C).
2. In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, and parsley.
3. Pat the rib roast dry with paper towels. Rub olive oil all over the roast.
4. Coat the roast with the herb mixture, pressing gently to adhere.
5. Place the roast on a rack in a roasting pan, bone-side down.
6. Roast in the preheated oven for 20 minutes, then reduce the temperature to 350°F (177°C).
7. Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 hours.
8. Remove the roast from the oven and tent with aluminum foil. Let it rest for at least 15 minutes before carving.

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