If you're looking to impress at your next gathering, a traditional rib roast is a surefire way to do it. With its rich flavors and tender meat, this dish is a centerpiece worthy of any special occasion. It's not just about the taste — it's also surprisingly straightforward to prepare.
The star of the show is the standing rib roast, a cut known for its tenderness and flavor — it's what gives the dish its wow factor. Olive oil helps the seasonings adhere to the meat and adds a subtle richness. Kosher salt is a must for bringing out the natural flavors of the beef, while black pepper adds a touch of spice. Dried thyme and dried rosemary give the roast an aromatic, earthy flavor profile, and minced garlic adds a punch of savory depth.
This rib roast pairs beautifully with classic sides like garlic mashed potatoes and roasted vegetables. Consider serving it with a red wine reduction sauce for an elevated touch. A simple arugula salad with a lemon vinaigrette can also offer a refreshing contrast to the rich meat.
First things first, preheat your oven to 450°F. This initial high temperature will help sear the outside of your roast, locking in those delicious juices. While the oven is heating, take your rib roast and rub it all over with olive oil — this acts like a glue for the seasonings.
Next, sprinkle on the kosher salt, black pepper, dried thyme, dried rosemary, and minced garlic. Be generous with the seasoning; it forms a crust that enhances the flavor and texture of the roast. Once seasoned, place the rib roast bone-side down on a roasting rack set inside a pan. This setup ensures even cooking by allowing air to circulate around the meat.
Pop the roast into your preheated oven for 20 minutes. This high-heat phase is crucial for developing a flavorful crust. After 20 minutes, reduce the temperature to 325°F. Continue roasting until the internal temperature reaches 120°F for medium-rare — this usually takes about 2 hours, but keep an eye on it.
Once done, remove the roast from the oven and let it rest for at least 20 minutes under a loose foil tent. Resting allows the juices to redistribute, resulting in a juicier, more tender roast. After resting, carve and serve.
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