Welcome to the ultimate Herb-Crusted Standing Rib Roast recipe — a show-stopper at any family gathering or holiday table. With a fragrant herb crust and tender, juicy meat, this dish is as impressive as it is delicious.
The star of this recipe is, of course, the standing rib roast. Its marbling ensures a juicy and flavorful experience. The olive oil acts as a binder for the herbs and spices, helping to lock in moisture. Kosher salt enhances the natural flavors, while black pepper adds a gentle heat. Garlic powder contributes a savory depth, and the fresh herbs — rosemary and thyme — provide a fragrant, earthy complement. Dijon mustard introduces a tangy sharpness that cuts through the richness of the beef.
This roast pairs beautifully with creamy mashed potatoes or a decadent gratin. For a pop of color and freshness, serve it alongside roasted seasonal vegetables like carrots or Brussels sprouts. A rich, red wine like a Cabernet Sauvignon or Syrah would complement the flavors wonderfully.
Start by preheating your oven to 450°F. This initial high heat helps develop a crust on the roast. While the oven warms, mix together your olive oil, kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, and Dijon mustard in a bowl. This mixture will coat the roast beautifully.
Place your standing rib roast on a sturdy work surface, rib side down. Using your hands, generously rub the herb mixture all over the meat, ensuring every nook and cranny is covered. The aroma from the fresh herbs will already start to make your mouth water!
Transfer the roast into a roasting pan, being careful to keep the rib side down — this is important for even cooking. Slide the pan into the oven and let it roast for 20 minutes at 450°F. This high heat will help seal in the juices.
After 20 minutes, reduce the oven temperature to 325°F. Continue roasting the meat for about 1.5 to 2 hours, or until a meat thermometer registers 135°F for medium-rare. This step is crucial for achieving that perfect pink interior.
Once done, remove the roast from the oven and let it rest on a cutting board for 15-20 minutes. Resting allows the juices to redistribute, resulting in tender slices when you carve it. Resist the urge to cut into it immediately!
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