Herbed Standing Rib Roast Recipes

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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

HERBED RIB ROAST



Herbed Rib Roast image

The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

1 beef ribeye roast (4 to 5 pounds)
2 to 3 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

Steps:

  • Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.

Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

FOOLPROOF RIB ROAST



Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories     100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

HERBED ITALIAN RIB ROAST



Herbed Italian Rib Roast image

"This amazing recipe has been a favorite in my family for years. I like to roast twice as many vegetables so I can make a quick, full-flavored hash with the leftovers." - Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 10

1 bone-in beef rib roast (4 to 5 pounds)
2 pounds Yukon gold potatoes, peeled and quartered
1 pound parsnips, quartered
1 pound carrots, quartered
2 large onions, cut into wedges
1/2 cup butter, melted
2 tablespoons dried rosemary, crushed
2 tablespoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper., Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.

Nutrition Facts :

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.

HERB-ROASTED PRIME RIB



Herb-Roasted Prime Rib image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h50m

Yield 24 to 30 servings

Number Of Ingredients 8

One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
2 tablespoons salt
2 tablespoons black pepper
5 cloves garlic, pressed

Steps:

  • Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
  • Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
  • Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.

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.

STANDING RIB ROAST



Standing Rib Roast image

Like many Nebraskans, the poet Erin Belieu's family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey - until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state's ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn't need it. "He thought sauce was for drugstore cowboys," she said.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, main course

Time 4h30m

Yield 8 to 12 servings

Number Of Ingredients 7

1 (4 rib) standing rib roast, 7 to 8 pounds
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1 cup minced herbs (optional)
4 garlic cloves, mashed to a paste (optional)
2 teaspoons smoked paprika (optional)
Extra-virgin olive oil, as needed (optional)

Steps:

  • Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
  • Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
  • Let meat rest at room temperature for 20 minutes before carving.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 63 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 26 grams, Sodium 527 milligrams, Sugar 0 grams

STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER



Standing Rib Roast with Roasted Garlic Herb Butter image

Categories     Garlic     Side     Roast     Butter

Yield serves 6 to 9

Number Of Ingredients 10

Roasted Garlic Herb Butter
4 garlic cloves
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon oregano
1 tablespoon extra-virgin olive oil
1/4 cup butter, softened
2- to 3-bone rib roast with bones (approximately 4 to 5 pounds)
1 1/2 tablespoons kosher salt
1 1/2 teaspoons cracked black pepper

Steps:

  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
  • On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
  • Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
  • Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
  • Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
  • Cooking Method
  • Indirect heat
  • Suggested Wood
  • Hickory, Oak

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

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

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From clovermeadowsbeef.com


HERBED STANDING RIB ROAST FOOD - HOMEANDRECIPE.COM
Web 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 …
From homeandrecipe.com


HERBED STANDING RIB ROAST RECIPES RECIPE
Web We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too. Provided …
From alicerecipes.com


HERB CRUSTED PORK RIB ROAST RECIPE - DINNER, THEN DESSERT
Web Mar 12, 2020 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 …
From dinnerthendessert.com


THE CHEW: GARLIC & HERB CRUSTED STANDING RIB ROAST RECIPE
Web Remove the rib roast to room temperature 1 hour before roasting. Preheat the oven to 450 degrees. In a medium bowl, add garlic, herbs, and 2-3 tbsp olive oil to make a loose …
From foodus.com


STANDING RIB ROAST RECIPE - MASHED.COM
Web Jan 27, 2022 Directions. Preheat the oven to 375 F. Brush the olive oil all over the roast, covering the top, bottom, and sides. Combine the minced rosemary, thyme, and garlic …
From mashed.com


HOW TO PERFECTLY COOK A STANDING RIB ROAST | COOKING LIGHT
Web Dec 13, 2018 Trim the Rib Roast. Let the roast stand at room temperature for 1 hour before cooking. This promotes even cooking and a desirable pink color throughout each …
From cookinglight.com


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