Our easy Rib Roast recipe yields a juicy and tender dish that's perfect for holidays or special occasions. All you'll require are pantry staples like salt, pepper, and fresh herbs.
But what exactly is a Rib Roast? It's a delectable cut of beef situated between the short loin and the chuck. Known for its tenderness and rich flavor, it's often referred to as prime rib roast or standing rib roast.
We kick things off by making a straightforward herb rub using black pepper, fresh rosemary, thyme, sage, garlic, and a touch of olive oil. This rub not only infuses the meat with flavor but also forms a delicious crust during cooking.
Just imagine the enticing aroma wafting through your kitchen!👃😋 After gently roasting, we take it up a notch by broiling the top to achieve a crispy, golden-brown exterior.
The end result? A mouthwatering Rib Roast with a flavorful crust on the outside and tender, succulent meat on the inside.
Pair it with your favorite side dishes, such as creamy mashed potatoes, green beans casserole, creamed spinach, and Yorkshire pudding, for a well-rounded meal.
Rib Roast Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Black pepper: Adds a bold and spicy flavor to the herb rub, enhancing the overall taste of the roast.
- Fresh rosemary leaves: Provides a fragrant and earthy aroma to the roast, complementing the meat's richness.
- Fresh thyme leaves: Contribute a herbal and slightly minty flavor that pairs well with beef.
- Fresh sage leaves: Sage leaves add a warm, savory, and slightly peppery taste to the roast, enhancing its depth of flavor.
- Kosher salt: Used to season the meat, helping to bring out its natural flavors and ensure it's well-seasoned throughout.
- Garlic: Adds a robust and aromatic flavor to the herb rub, infusing the roast with its delicious essence.
- Standing rib roast: The star of the dish, providing a tender and flavorful cut of beef that's perfect for special occasions.
- Olive oil: Used to bind the herbs and garlic together, making it easier to spread the herb rub evenly over the roast. It also helps to create a flavorful crust during cooking.
How to Make Rib Roast
Note: The full instructions are provided in the recipe card below.
- Prepare the Roast: Place the rib roast in a roasting pan fitted with a rack. Generously rub kosher salt over the entire roast, pressing it into the meat with your hand. Refrigerate the roast loosely covered overnight or for up to 4 days.
- Bring to Room Temperature: When you're ready to roast, remove the roast from the refrigerator and let it sit at room temperature for about 1-2 hours. This helps the meat cook more evenly.
- Herb Rub: In a food processor, combine the olive oil, rosemary, sage, thyme, black pepper, and garlic. Pulse until everything is well combined, but some chunks of herbs remain. Generously rub this herb mixture over the entire roast, pressing it into the meat.
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).
- Roasting: Place the roast bone-side down in the roasting pan. Once the oven is fully preheated, put the roast in the center of the oven. Allow it to cook for 12 to 15 minutes per pound, which should be approximately 3 ½ to 4 hours in total. Continue cooking until a deep brown crust forms around the outside of the roast and the internal temperature reaches 120 degrees F (49 degrees C) for medium-rare.
- Broiling: Move the oven rack closer to the broiler and preheat the broiler.
- Final Browning: After the initial roasting, place the roast back into the roasting pan and under the broiler. Broil until the top of the roast is browned and crisp, about 2-8 minutes. Keep a close eye on it to prevent burning.
- Resting: Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and let the meat rest for 30 minutes. This resting period allows the juices to be redistributed, ensuring a juicy and tender roast.
- Carve and Serve: After resting, carve the rib roast into slices and serve. Enjoy your deliciously prepared rib roast!
FAQ
Why is my rib roast dry?
Possible reasons include overcooking or cooking at a temperature that is too high. Always use a meat thermometer to ensure the internal temperature reaches the desired level without exceeding it.
Letting the meat rest after cooking allows the juices to redistribute, which also helps prevent a dry roast.
The herb crust fell off my roast. Why?
This can happen if there is excess moisture on the meat before applying the herb mixture. Always pat the roast dry before seasoning. Also, ensure that the herb mixture has enough oil to adhere properly.
My roast is cooked outside but too rare in the middle. What went wrong?
Your oven's temperature could be too high, causing the outside to cook quickly while the inside remains undercooked. A meat thermometer helps monitor the internal temperature and adjust the oven settings accordingly.
Why does my rib roast taste too salty?
If the roast was over-salted or refrigerated with the salt rub for too long, it might become too salty. Always follow the recommended amount of salt in the recipe and adjust according to personal preference.
My roast doesn't have that deep brown crust. How can I achieve it?
Ensure you're allowing the roast to broil for the specified time to develop a crust. If your oven's broiler isn't powerful enough, you might need to broil for a little longer. Monitor closely to avoid burning.
Can I still cook the roast if I didn't refrigerate it overnight with the salt?
Yes, but overnight refrigeration with salt aids in seasoning the meat deeply and can result in a juicier roast. If skipped, simply season the roast before cooking and adjust the cooking time accordingly.
The middle of my roast is perfectly cooked, but the ends are overcooked. How can I prevent this?
Try trussing or tying the roast to ensure an even shape, promoting even cooking throughout.
I don't have fresh herbs. Can I use dried herbs instead?
Yes, dried herbs can be substituted, but they have a more concentrated flavor. Typically, you would use ⅓ of the amount of dried herbs as compared to fresh.
My roast is too tough. What happened?
Overcooking can cause the meat to become tough. Always use a thermometer to check doneness and avoid cooking past the desired internal temperature.
Can I use a different cut of meat with this herb crust?
Yes, the herb crust can be versatile. While cooking times and methods might differ, you can apply the same herb crust to other cuts like beef tenderloin or sirloin roast.
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Recipe
Easy Rib Roast
Ingredients
- ¼ cup freshly ground black pepper
- ¼ cup fresh rosemary leaves
- ¼ cup fresh thyme leaves
- ¼ cup fresh sage leaves
- ¼ cup kosher salt
- 8 whole cloves of garlic
- One 7-rib standing rib roast (14 to 16 pounds)
- ¼ cup olive oil
Instructions
- Prepare the Roast: Place the rib roast in a roasting pan fitted with a rack. Generously rub kosher salt over the entire roast, pressing it into the meat with your hand. Refrigerate the roast loosely covered overnight or for up to 4 days.
- Bring to Room Temperature: When you're ready to roast, remove the roast from the refrigerator and let it sit at room temperature for about 1-2 hours. This helps the meat cook more evenly.
- Herb Rub: In a food processor, combine the olive oil, rosemary, sage, thyme, black pepper, and garlic. Pulse until everything is well combined, but some chunks of herbs remain. Generously rub this herb mixture over the entire roast, pressing it into the meat.
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).
- Roasting: Place the roast bone-side down in the roasting pan. Once the oven is fully preheated, put the roast in the center of the oven. Allow it to cook for 12 to 15 minutes per pound, which should be approximately 3 ½ to 4 hours in total. Continue cooking until a deep brown crust forms around the outside of the roast and the internal temperature reaches 120 degrees F (49 degrees C) for medium-rare.
- Broiling: Move the oven rack closer to the broiler and preheat the broiler.
- Final Browning: After the initial roasting, place the roast back into the roasting pan and under the broiler. Broil until the top of the roast is browned and crisp, about 2-8 minutes. Keep a close eye on it to prevent burning.
- Resting: Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and let the meat rest for 30 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender roast.
- Carve and Serve: After resting, carve the rib roast into slices and serve. Enjoy your deliciously prepared rib roast!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.