Herb-Crusted Standing Rib Roast with Garlic Jus is the ultimate centerpiece for a special occasion. The rich flavors of fresh herbs and garlic combine to create a memorable meal that will have everyone gathered around the table in anticipation.
The star of this dish is the standing rib roast, which is known for its rich marbling and tender meat. Kosher salt and black pepper create a simple yet essential seasoning base. Olive oil helps to sear the roast, locking in moisture and flavor. The combination of fresh rosemary and fresh thyme provides an aromatic herb crust that elevates the roast. Minced garlic infuses the meat and jus with its bold, distinctive flavor. Beef broth and red wine form the base of the garlic jus, adding depth and richness. A touch of Dijon mustard thickens the jus and introduces a subtle tang.
This rib roast pairs beautifully with roasted root vegetables or garlic mashed potatoes. A crisp green salad with a simple vinaigrette can balance the richness of the meat. Consider serving with a robust red wine to complement the flavors.
First, preheat your oven to 450°F (232°C). This high temperature will help to start a nice sear on the roast. While the oven is heating, pat your rib roast dry with paper towels. This is crucial for getting a good sear. Generously season the roast with kosher salt and black pepper. Don’t be shy here; the salt and pepper form the foundation of your roast’s seasoning.
Next, heat the olive oil in a skillet over medium heat. Place your rib roast in the skillet and sear it on all sides until it’s beautifully browned. This should take about 10 minutes. Once seared, set the roast aside for a moment. In a small bowl, mix together the chopped rosemary, thyme, and minced garlic. Rub this fragrant herb mixture all over the roast, pressing it gently to help it adhere.
Place the roast on a rack in a roasting pan. This ensures even cooking by allowing air to circulate around the meat. Pour the beef broth and red wine into the bottom of the roasting pan. This liquid will later transform into your delicious garlic jus. Insert a meat thermometer into the thickest part of the roast, steering clear of any bones, to ensure an accurate reading.
Put the roast in the oven for an initial 15-minute high-temperature roast. Then, reduce the oven temperature to 325°F (163°C) and continue roasting. You’re aiming for an internal temperature of 135°F (57°C) for medium-rare, which usually takes about 1.5 hours. Once done, remove the roast from the oven and tent it with foil. Let it rest for 20 minutes, allowing the juices to redistribute throughout the meat.
While the roast rests, it's time to make the garlic jus. Pour the pan juices into a saucepan and bring them to a simmer. Whisk in the Dijon mustard, which will help thicken the jus slightly while adding a touch of tanginess. Simmer until it’s slightly thickened, then remove from heat.
Finally, carve the rib roast carefully and serve it with the warm garlic jus drizzled over the slices. Enjoy the fruits of your labor!
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