Herbed Rib Roast Recipe is one of my all-time favorites. This dish brings warmth and joy to my family gatherings and special celebrations. There’s something incredibly satisfying about preparing a beautiful rib roast seasoned with herbs that fills my kitchen with a divine aroma. It’s a classic choice that impresses everyone, and the flavors are simply out of this world.
Cooking this Herbed Rib Roast Recipe requires a bit of attention, but the results are always worth it. If you’ve never made it before, don’t worry! I’m here to guide you through every step. Trust me, once you serve this dish, your family will definitely ask for it again and again.
The Right Cut of Meat
To begin, choosing the right cut of meat is essential. A rib roast comes from the primal rib section, and the best cuts for this recipe are:
- Prime Rib: Well-marbled and incredibly tender.
- Standing Rib Roast: Often called prime rib, usually sold with ribs still intact.
- Bone-In Rib Roast: Offers extra flavor from the bones.
Each cut has its own merits, but I personally love the standing rib for its blend of flavor and tenderness.
Ingredients of Herbed Rib Roast Recipe
Here’s a list of the necessary ingredients to prepare the Herbed Rib Roast:
Herbed Rib Roast Ingredients:
- 1 (5-7 lb) rib roast
- 6-8 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- Optional: Cooking twine
Gathering these ingredients makes cooking feel like a fun and enjoyable experience. Everything you need is usually available at your local grocery store.
How to Make Herbed Rib Roast Recipe
Before you start cooking, prepping the rib roast is essential to ensure perfect seasoning and flavor.
- Remove from the Fridge: First, take the rib roast out of the fridge and let it sit at room temperature for at least 1 hour. This will make for even cooking.
- Trim Excess Fat: If your rib roast has a heavy layer of fat, trim it down to about 1/4 inch thick. This helps the seasoning penetrate the meat.
- Tie the Roast: If the bones are still attached, you might tie them back to the roast with cooking twine. This technique helps maintain the shape of the roast and makes a prettier presentation.
Herb Mixture
Now comes the fun part! Mixing up your herb blend makes all the difference for flavor.
- Combine Ingredients: In a bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, pepper, and Dijon mustard.
- Make a Paste: Use a fork or wooden spoon to blend these ingredients into a smooth paste.
- Season the Roast: Rub this herb mixture generously over the entire surface of the rib roast. Be sure to get into all the crevices for maximum flavor.
Cooking the Rib Roast
Cooking the Herbed Rib Roast is straightforward. Preheat your oven to 450°F (232°C).
- Initial High Temperature: Place the seasoned roast in a roasting pan, bone side down. Roast it at 450°F for about 20 minutes to develop a nice crust.
- Lower the Temperature: After 20 minutes, reduce the oven temperature to 325°F (163°C) for the remainder of the cooking time.
- Calculate Cooking Time: As a rule of thumb, plan for about 15-20 minutes per pound of roast for medium-rare. Below is a quick reference:
| Weight of Rib Roast | Cooking Time (Medium-Rare) |
|---|---|
| 5 lbs | 1 hour 15 min – 1 hour 40 min |
| 6 lbs | 1 hour 30 min – 1 hour 50 min |
| 7 lbs | 1 hour 45 min – 2 hours |
Using a meat thermometer is the best way to check the doneness. Aim for 130°F (54°C) for medium-rare.
Resting the Roast
Once your Herbed Rib Roast reaches the desired temperature, it’s important to let it rest.
- Cover with Foil: Tent aluminum foil loosely over the roast. This keeps the heat in without making the crust soggy.
- Rest for 20-30 Minutes: Allow the roast to rest. This helps redistribute the juices inside, keeping the meat tender and juicy.
Slicing the Rib Roast
Slicing the roast properly can make a significant difference in presentation.
- Use a Sharp Knife: A sharp carving knife will make clean slices.
- Cut Between Ribs: If your ribs are still attached, cut between the bones to separate individual slices.
- Aim for Uniform Thickness: Try to keep slices about 1/2 inch thick. This way, every bite is filled with flavor and tenderness.
Accompaniments to Serve
When it comes to sides, a Herbed Rib Roast pairs with so many delicious options. Here are my favorites:
- Roasted Vegetables: Carrots, Brussels sprouts, and potatoes bring a colorful and nutritious element.
- Yorkshire Pudding: This classic British side adds a touch of elegance to your meal.
- Mashed Potatoes: Creamy mashed potatoes with gravy complement the rich flavors of the roast.
Serving Suggestions
The presentation is just as important as the food itself. Here’s how I serve my Herbed Rib Roast:
- Platter Display: Place the sliced roast on a beautiful serving platter.
- Garnish: Add fresh herbs like rosemary or thyme for a pop of color.
- Drizzle with Au Jus: Serve with a small bowl of au jus or gravy for dipping.
Storing Herbed Rib Roast Recipe
If you happen to have any leftovers, don’t worry. The Herbed Rib Roast stays delicious even the next day!
- Cool Down: Allow the leftover roast to cool completely before storing.
- Wrap Tight: Use plastic wrap or aluminum foil, or place it in an airtight container.
- Refrigerate or Freeze: Leftovers can be kept in the fridge for up to 3 days. If freezing, use within 2-3 months for best quality.
Cooking a Herbed Rib Roast is an experience I always cherish. The smells that fill my kitchen and the satisfaction of gathering family and friends together around a beautifully served meal is truly special. This recipe brings flavor, warmth, and happiness to my table, and I hope it will do the same for you. Enjoy the process, and happy cooking!