Herb and garlic crusted beef rib roast. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast.
A tender cut of beef from the rib section, the standing rib roast is ideal for celebratory gatherings.
Here, the meat is coated with a paste made from fresh herbs, garlic and olive oil, which produces a beautiful browned, flavorful crust.
A standing beef rib roast is sometimes called "prime rib." When cool enough to handle, squeeze the roasted garlic into a bowl; mash to a paste.
You can have Herb and garlic crusted beef rib roast using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Herb and garlic crusted beef rib roast
- It's 1 of Beef rib roast, small end (3-4 bones).
- It's 2 tsp of dry basil.
- It's 2 tsp of dry thyme.
- You need 1 tsp of salt.
- Prepare 1 tsp of garlic powder.
- It's 1/4 tsp of black pepper.
Add the butter, rosemary, marjoram and thyme; season. Coat the roast with the herb butter; stand it up in a roasting pan. Plenty of garlic and dried herbs season this perfectly roasted rib eye. Squeeze softened garlic into a small bowl; stir in onions, herbs, onion powder, salt and pepper.
Herb and garlic crusted beef rib roast step by step
- Rub with spices and refrig 24 hrs..
- Let sit on counter for 2-3 hrs to come to room temperature..
- Heat oven to 350°F. Line shallow pan with foil..
- Place beef fat side up in pan. Insert meat thermometer..
- Roast 1 hr 45 minutes or up to 135°F. Remove from oven. Let sit covered in foil until temp rises to 145°F..
- Remove to carving board; slice..
Place roast fat side up in a shallow roasting pan. Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast. Pour beef broth into bottom of pan. Pat the roast dry with paper towels.
