This impressive Standing Rib Roast is the ultimate centerpiece for holiday gatherings or special weekend dinners. The recipe transforms a classic prime rib into a deeply flavorful experience by pressing a mixture of fresh herbs, garlic, and spices directly onto the exterior of the meat before roasting. As the roast cooks low and slow, the herbs form a delicious, aromatic crust that complements the rich, juicy beef inside. The key to success is letting the meat rest properly to retain its juices. Serve with simple pan drippings or a robust red wine reduction. This dish requires minimal active time but delivers maximum impact, ensuring your guests remember the meal long after the last bite.
Standing Rib Roast With Herbed Crust
Description
This impressive Standing Rib Roast is the ultimate centerpiece for holiday gatherings or special weekend dinners. The recipe transforms a classic prime rib into a deeply flavorful experience by pressing a mixture of fresh herbs, garlic, and spices directly onto the exterior of the meat before roasting. As the roast cooks low and slow, the herbs form a delicious, aromatic crust that complements the rich, juicy beef inside. The key to success is letting the meat rest properly to retain its juices. Serve with simple pan drippings or a robust red wine reduction. This dish requires minimal active time but delivers maximum impact, ensuring your guests remember the meal long after the last bite.Ingredients
Directions
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Remove the roast from the refrigerator and let it sit at room temperature for 1-2 hours before cooking.
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Preheat your oven to 450&# 194;°F (230ðC).
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Pat the surface of the roast dry with paper towels to ensure the crust adheres well.
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Rub the entire surface of the roast generously with salt and pepper.
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Press the herbed crust mixture firmly onto all sides of the roast.
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Place the roast on a rack set inside a roasting pan.
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Roast at 450ðF (232ðC) for 15 minutes to sear the exterior.
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Reduce the oven temperature to 325ðF (160ðC) and continue roasting until the internal temperature reaches your desired doneness: 120-125ðF for rare, 130-135ðF for medium-rare, or 140-145ðF for medium.
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Remove the roast from the oven and transfer it to a carving board.
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Tent loosely with foil and let rest for 15-20 minutes before carving.
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While resting, skim excess fat from the roasting pan juices.
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Place the roasting pan over medium heat on the stovetop.
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Deglaze the pan by adding 1/2 cup of water, scraping up any browned bits from the bottom.
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Add the remaining water and simmer briefly to create a simple pan sauce.
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Remove the bones from the roast and carve into 1/2 to 3/4-inch thick slices.
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Serve the slices with the pan juices on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 36.2kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.4g2%
- Cholesterol 12.5mg5%
- Sodium 10.8mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
