Imagine a culinary masterpiece that transforms an ordinary dinner into an extraordinary feast - the Standing Rib Roast with Herbed Crust is that magical dish! This isn't just another roast; it's a tender, herb-crusted symphony of flavors that will elevate your cooking game from home chef to culinary rock star. Whether you're hosting a holiday gathering or want to impress your family with a restaurant-quality meal, this recipe promises a mouthwatering experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6-8 servings
Ingredients
- 1 standing rib roast (about 4-5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Remove the standing rib roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 450°F (230°C). Position the oven rack in the lower third of the oven to allow proper heat circulation around the roast.
- Pat the roast completely dry with paper towels to ensure a perfect crust formation. This step is crucial for achieving a beautiful golden-brown exterior.
- In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and freshly ground black pepper to create a fragrant herb mixture.
- Rub the entire surface of the roast generously with the herb mixture, making sure to coat all sides evenly. Press the herbs into the meat to help them adhere.
- Place the roast bone-side down in a large roasting pan with a rack. The rack helps air circulate and prevents the bottom from becoming soggy.
- Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat.
- Roast at 450°F for 15 minutes to create a nice sear and develop a flavorful crust.
- Reduce the oven temperature to 325°F (165°C) and continue roasting. Cook until the internal temperature reaches: - 125°F for rare - 135°F for medium-rare - 145°F for medium (Approximately 15-20 minutes per pound)
- Once desired temperature is reached, remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
- Carve the roast by cutting against the grain, separating the meat from the bones. Serve immediately while still warm.
Tips
- • Temperature is key! Always let your roast come to room temperature before cooking to ensure even heat distribution. • Use a meat thermometer for precision - it's the difference between a perfectly cooked roast and an overcooked disappointment. • Pat the meat dry before seasoning to guarantee that gorgeous, crispy exterior crust. • Don't rush the resting period - those 20-30 minutes after cooking are crucial for juicy, tender meat. • Choose a roast with good marbling for maximum flavor and tenderness. • Consider using a roasting rack to allow air circulation and prevent the bottom from becoming soggy. • For the most accurate doneness, rely on internal temperature rather than cooking time alone.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
