Herb Crusted Beef Rib Roast Recipes

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HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB CRUSTED PRIME RIB ROAST



Herb Crusted Prime Rib Roast image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h55m

Yield One 12-pound prime rib, 18 to 24 servings

Number Of Ingredients 8

One 10- to 12-pound prime rib roast, at room temperature
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh rosemary leaves, chopped
1/2 cup fresh tarragon leaves, chopped
1/4 cup fresh thyme leaves, chopped
2 tablespoons salt
1 1/2 tablespoons ground pepper
1/4 cup vegetable or grapeseed oil

Steps:

  • Preheat the oven to 325 degrees F.
  • To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
  • In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
  • Serve with the pan drippings or sauce if preferred.

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

  • Special Equipment: food processor
  • Preheat oven to 350 degrees F.
  • Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
  • Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
  • Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
  • Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
  • Horseradish Cream:
  • In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
  • Yield: 1/2 cup

RIB ROAST WITH HERB CRUST



Rib Roast with Herb Crust image

This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
  • In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.

HERB-CRUSTED STANDING RIB ROAST



Herb-Crusted Standing Rib Roast image

This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h15m

Number Of Ingredients 6

1 standing beef rib roast, ribs frenched, fat trimmed to 1/4 inch, and tied at 1-inch intervals (5 1/2 to 6 pounds)
1 1/4 teaspoons fennel seed
2 teaspoons fresh thyme leaves
1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary leaves
Coarse salt and ground pepper
2 heads garlic

Steps:

  • Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
  • With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
  • To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
  • To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.

Nutrition Facts : Calories 766 g, Fat 64 g, Protein 41 g

HERB-RUBBED RIB ROAST



Herb-Rubbed Rib Roast image

Love beef? A Dijon and fresh herb rub make this roast extra special.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 12

4-pound beef rib roast
1 clove garlic, cut in half
1/4 cup country-style Dijon mustard
3/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup reduced-fat or regular sour cream
1 tablespoon plus 1 teaspoon horseradish sauce
1 tablespoon plus 1 teaspoon country-style Dijon mustard
1/4 teaspoon coarsely ground pepper

Steps:

  • Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
  • Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
  • Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
  • Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg

HERB & PEPPER CRUSTED RIB OF BEEF



Herb & pepper crusted rib of beef image

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
  • While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

HERB-CRUSTED PRIME RIB



Herb-Crusted Prime Rib image

Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
SAUCE:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

HERB-CRUSTED PRIME RIB OF BEEF



Herb-Crusted Prime Rib of Beef image

A great no-fuss way to feed a crowd. I found this recipe in Chatelaine not too long ago and it is wonderful.

Provided by bert2421

Categories     Meat

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

8 lbs prime rib roast
1/4 cup Dijon mustard
1 tablespoon vegetable oil
2 teaspoons dried leaf thyme
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt, preferable coarse

Steps:

  • Place beef, fat-side up, in a lightly oiled, shallow roasting pan.
  • In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.
  • Spread mixture evenly over fat and sides of meat.
  • Coat ends lightly.
  • Do no coat bottom.
  • Let stand uncovered until meat comes to room temperature, about 2 hours.
  • Preheat oven to 350.
  • Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.
  • It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.
  • Remove to a cutting board and cover loosely with a tent of foil.
  • Let stand at least 15 minutes before slicing.

Nutrition Facts : Calories 1241, Fat 103.5, SaturatedFat 42.5, Cholesterol 257, Sodium 353.9, Carbohydrate 4.6, Fiber 2.6, Sugar 0.1, Protein 69.5

HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST



Horseradish-And-Herb-Crusted Beef Rib Roast image

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.

Provided by Manami

Categories     Roast Beef

Time 4h35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
1 head garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup chopped thyme, plus
2 tablespoons chopped thyme
3 tablespoons chopped rosemary
3 tablespoons chopped sage
1 (16 lb) beef rib roast
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 325°F.
  • In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  • Stand the roast in a very large roasting pan.
  • Season generously all over with salt and pepper and set it fatty side up.
  • Spread the horseradish-herb butter all over the top.
  • Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
  • Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

Nutrition Facts : Calories 2048.4, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.5, Carbohydrate 4.5, Fiber 1.1, Sugar 1.7, Protein 99.8

HERBED RIB ROAST



Herbed Rib Roast image

Categories     Beef     Herb     Marinate     Roast     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Steps:

  • Prepare roast:
  • Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
  • Cook roast:
  • Let roast stand at room temperature 1 hour.
  • Preheat oven to 450°F.
  • Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
  • Make jus:
  • Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
  • Put slices from roast and serve with jus.

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2014-12-29 Remove from pan and place on platter or plate, let cool 10 minutes. Once cooled slather desired amount of Italian Herb Butter and Cheese on the roast. Place your oven rack towards the middle so the ribeye roast sits centered in the oven chamber and cooks evenly. Preheat the oven to 300 degrees Fahrenheit.
From themccallumsshamrockpatch.com


GARLIC HERB-CRUSTED PRIME RIB ROAST RECIPE - THE SPRUCE EATS
2021-07-23 Press the garlic paste onto all sides of the roast and place fat-side up on the rib rack in the pan. Place the pan in your pre-heated oven and bake for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 to 125 F. Check at ...
From thespruceeats.com


PEPPERED HERB BEEF RIB ROAST | MCCORMICK
1 Preheat oven to 350°F. Mix seasonings in small bowl. Place meat on rack in shallow roasting pan. Press seasoning mixture evenly onto surface of meat. 2 Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before ...
From mccormick.com


HERB CRUSTED TOP ROUND ROAST {VIDEO} - THE CAREFREE KITCHEN
2020-05-09 In a medium-sized bowl, add your butter, garlic, thyme, rosemary, sage (if using) and onion powder. Mix together using a fork or spatula until well-combined. Place your top round beef into the center of a 9"x13" baking dish or roasting pan (if there is a large section of fat, place that side face up).
From thecarefreekitchen.com


HERB-CRUSTED PRIME RIB OF BEEF - CHATELAINE
Roast, uncovered, in centre of 350F (180C) oven until a meat thermometer inserted in centre of meat reads 135F (57C) for medium-rare, about 20 minutes per pound (500 g). Remove to a …
From chatelaine.com


HERB CRUSTED BEEF ROAST RECIPE WITH PAN GRAVY - THE SPRUCE EATS
2021-12-12 Preheat oven to 450 F and place the roast, fat-side up, on a rack in a roasting pan. Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast. Place in oven and roast the beef for 15 minutes.
From thespruceeats.com


PERFECT HERB CRUSTED RIB ROAST | CAMILA MADE
2018-12-25 Our favorite rib roast recipe may seem intimidating, but it could not be simpler; it combines only six simple ingredients; kosher salt, ground black pepper, rosemary, thyme, fresh garlic, and a rib roast. This recipe is absolutely the …
From camilamade.com


RECIPE | SAFEWAY
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From safeway.com


HERB CRUSTED CROSS RIB ROAST - NORINE'S NEST
2021-12-01 Preheat oven to 450°. Place roast on roasting rack in a roasting pan. Brush top of roast with balsamic vinegar. In a small bowl combine garlic, thyme, rosemary, fresh basil, salt, pepper and olive oil. Mix until well combined. Place herb paste on the top of …
From norinesnest.com


PERFECT HERB CRUSTED ROAST PRIME RIB OF BEEF
2021-12-15 Add sage, thyme, oil, salt and pepper, process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated). Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature ...
From vickibensinger.com


GARLIC HORSERADISH BEEF RIB ROAST - SWIRLS OF FLAVOR
2015-12-17 Place beef in roasting pan. Using point of a paring knife, cut slits into roast and stuff slits with garlic slices. In small bowl combine parsley, rosemary, sage, thyme, olive oil, horseradish, kosher salt and pepper and press herb mixture over top of roast. Roast 15-20 minutes per pound or until meat thermometer reads 130F-135F for medium rare.
From swirlsofflavor.com


HERB-CRUSTED STANDING RIB ROAST RECIPE | MYRECIPES
Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing. Step 4. Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to …
From myrecipes.com


HERB CRUSTED ROAST BEEF RECIPE | EAT SMARTER USA
Rinse herbs, shake dry, pluck and finely chop. Mix butter in a bowl with breadcrumbs, egg yolks and herbs and knead into a smooth paste mixture. Cover roast beef in herb mixture, press firmly and cook for 10-15 minutes. Serve sliced.
From eatsmarter.com


GRILL-ROASTED HERB-CRUSTED STANDING RIB ROAST RECIPE - MEATWAVE
2012-09-25 Let rest at room temperature for 2 hours. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
From meatwave.com


HERB AND GARLIC CRUSTED BEEF RIB ROAST - CHAWTIME
2021-12-01 Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast.
From chawtime.com


GARLIC AND HERB CRUSTED STANDING RIB ROAST - DISHES WITH DAD
2019-12-23 Place the meat on a rack in a roasting pan and put in the oven at 225 °F. You can place additional aromatics like sliced onion or halved heads of garlic in the pan if you'd like. If the drippings begin to burn, add around ½ cup of water to the pan. Avoid adding too much water and steaming the meat.
From disheswithdad.com


EASY HERB-CRUSTED RIB EYE ROAST RECIPE
2022-07-21 Directions. Preheat the oven to 500 F. Mix together the salt, pepper, rosemary, thyme, and oregano. Rub the seasonings over the roast. Cook the roast for 10 minutes. Reduce the oven temperature to 350 F and cook the beef for another hour, or until a meat thermometer inserted into the roast reads 135 F.
From mashed.com


HERB CRUSTED RIB ROAST RECIPES ALL YOU NEED IS FOOD
Steps: Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to …
From stevehacks.com


HERB-CRUSTED PRIME RIB ROAST - RICARDO
Ingredients Herb Crust. 1/2 cup (23 g) chopped mixed fresh herbs (parsley, chives, thyme, etc.) 2 cloves garlic, finely chopped; 2 tbsp sea salt or coarse salt
From ricardocuisine.com


HERB CRUSTED PORK RIB ROAST RECIPE - DINNER, THEN DESSERT
2020-03-12 Instructions. Preheat the oven to 500 degrees and place the pork roast in a large roasting pan. Rub the pork roast with the salt, pepper and rub the top with dijon mustard. In a medium bowl mix the oil, garlic, thyme, rosemary and breadcrumbs and pat it onto the top of the pork roast. Roast the pork for 15 minutes.
From dinnerthendessert.com


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