• Camorrow D.

Herbed Rib Roast

Updated: Jan 5, 2019

Want to wow your guest this holiday season? You can't go wrong with this delicious and east to make star of your dinner table! If you happen to have any leftovers (doubtful!) I have a yummy grilled cheese at the end.

There is no better way to welcome you to my world of entertaining than with this show stopper. Please give it a try and come back soon for accompaniments!

With a festive spirit in the air, this is the time to splurge and impress family and friends! Nothing screams festive quite like that of a rib roast. This will be the ohhh-ahhh moment when you walk to the table with this perfectly medium rare and juicy roast beast! Even the Grinch would smile and drool at the sight!

Costly be worth it!

Standing Rib Roast can be quite pricey, and no one wants to spend that kind of money and over cook this beautifully delicious cut of meat. With prices ranging from $12-$27 per pound (grade and organic vs non-organic), this is an investment that cannot be ruined. Following this foolproof recipe will give you a perfectly medium rare (around 122 internal degrees) and flavorful roast. (If you would like the roast cooked to a higher degree of doneness, simply add 20-30 minutes more at the 450 degree cooking period.) Do not take shortcuts or open the oven door during this process. Doing so could result in an under cooked roast. Be patient and you will be rewarded.

The Road to Perfection

There are 3 areas of concern that must have your attention. 1) Allow the roast to come to room temperature prior to cooking. This ensures even cooking throughout cooking. Leave the roast a room temperature 1-3 hours (depending on size) prior to cooking. 2) Cooking the roast with the fat cap side up, as it roasts in the oven, allows the fat to render and baste & flavors the roast inside and out. 3) Seasoning is your friend, don’t be afraid of seasoning! This is a big cut of meat, it can handle it. I’m not suggesting you completely encase it in salt, but the rule of thumb is when you think you have added enough and more! If you have a larger roast, simply increase the compound butter and salt & pepper to cover the outside of the roast.

Herbed Rib Roast

Servings: 3-4

Total cooking time: 5hr

3# Beef Rib roast

4oz Butter (Plugra or Kerrygold preferably), room temperature

4 ea Garlic cloves, minced

2 sprigs Rosemary, leaves and stems separate (keep the stems)

4 sprigs Thyme, leaves and stems separate (keep the stems)

1 tsp Parsley, chopped

½ ea Onion

1 tsp Kosher Salt

½ tsp Black Pepper

2 cups Beef Stock

4oz Red Wine

1 tbsp Worcestershire Sauce

1 tsp Cornstarch

1. Preheat oven to 450 degrees.

2. Once your roast has come to room temperature, pat it dry with paper towels and coat with salt and pepper. Combine the butter, garlic, Rosemary and Thyme leaves, ¼ onion grated, and 3 minced garlic cloves. Paint the outside of the roast with the butter mixture.

3. Place the remaining onion, garlic clove, and herb stems in the bottom of the roasting pan. Add 1.5 cups of beef stock to the roasting pan as well.

4. Place the beef roast on a rack in the roasting pan and place in the 450 degree oven for 1 hour. After the first hour, turn off the oven and leave the roast in the oven undisturbed for 3 hours. Then turn the oven to 350 degrees for 35-45 minutes to warm the roast through.

5. Make the jus. Remove from oven and set the roast aside. Strain the solids from the pan drippings into a sauce pan. Make a slurry with the cornstarch (combine cornstarch with an equal amount of the drippings or other liquid) and add it to the sauce pan and stir to combine. Add the wine, Worcestershire, and remaining beef stock and bring to a simmer.

6. Slice the roast and serve with the warm jus.


If you find yourself in the unlikely scenario of having leftovers, make the most delicious grilled cheese!

Herbed Rib Roast Grilled Cheese

Serving: 1 sandwich

2-3 oz Rib roast, diced

1 handful Baby Spinach, rough chopped

1 tbsp Rib Roast Jus

2 slices Bread of choice

2 tbsp Butter, room temperature

2oz Mozzarella, shredded

1oz Parmesam, grated

1. Saute the roast with the spinach and jus to warm through.

2. Butter the outside of both slices of bread. Cover one slice with half of the cheese, top with rib-spinach mixture and then remaining cheese and top with remaining slice of bread (buttered side on the outside).

3. In a preheated pan, cook until golden brown on both sides and cheese melted.

4. Enjoy!

#maincourse #beef #entertaining #holiday

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