HERB-CRUSTED STANDING RIB ROAST
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
- With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
- To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
- To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.
Nutrition Facts : Calories 766 g, Fat 64 g, Protein 41 g
HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
HERBED STANDING RIB ROAST
We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 7 ingredients; rub over roast. Place onions, carrots and celery in a large roasting pan; place roast over vegetables. , Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing., Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.
Nutrition Facts :
HERB SALT CRUSTED PRIME RIB
Steps:
- Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
- Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
- In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
- Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
- Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
- Remove the roast from the oven and let it rest for 5 minutes.
- For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
- Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
- Cook's note: Have your butcher remove the ribs from the roast.
HERB CRUSTED PRIME RIB ROAST
Herb Crusted Prime Rib Roast. Just make sure you season aggressively and let the meat rest after it's cooked.
Provided by danielle0816_7151831
Categories Meat
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper(not as much as the salt), and a good amount of fresh herbs all over the meat. Use a knife to cut slits of the top side(fat side) of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1-1.5 hours with the seasoning on before you cook it.
- Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat(don't touch the bones), and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F(120 F for medium rare). You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke.
- While the meat is cooking, make the butter by adding all the ingredients to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week.
- When the meat reaches 130 F, take it out of the oven and loosely cover it with tin foil. Let rest for 30-60 minutes so the juices can re-distribute. Slice the meat, top it with the butter and enjoy!
RIB ROAST WITH HERB CRUST
This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
- In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.
HERB CRUSTED PRIME RIB ROAST
This recipe was in the Publix's "Gift to You Recipes" booklet and had three prime rib recipes in it. I am publishing it for my own cookbook and maybe you will enjoy it too. I made this tonight and it was easy and good.
Provided by teacher2mykids
Categories Roast Beef
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Season roast on all sides with salt, pepper and garlic. Place roast on rack in 13x9 inch baking dish. Bake 1 1/2 hours.
- Meanwhile, chop parsley coarsely. Combine in small bowl with bread crumbs and rosemary; set aside.
- Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until internal temperature reaches 145 degrees (medium rare) or up to 170 degrees (well done). Use a meat thermometer to accurately ensure doneness.
- Let roast stand 10-15 minutes before slicing; slice and serve.
HERB AND GARLIC CRUSTED BEEF RIB ROAST
Enjoy this flavorful beef rib roast for a dinner - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. 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. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
- Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER
Steps:
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
- Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
- Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
- Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
- Cooking Method
- Indirect heat
- Suggested Wood
- Hickory, Oak
More about "herb crusted standing rib roast recipes"
HERB CRUSTED STANDING PRIME RIB ROAST - THE SUBURBAN …
From thesuburbansoapbox.com
5/5 (3)Calories 81 per servingCategory Dinner
- In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl. Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
- Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
- Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
- While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
GRILL-ROASTED HERB-CRUSTED STANDING RIB ROAST RECIPE
From meatwave.com
Servings 6-8Total Time 4 hrs 30 mins
- Season rib roast liberally all over with salt and pepper. Tie roast tightly between each bone with butcher twine. Let rest at room temperature for 2 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove grilling grate and place disposable aluminum pan on empty side of charcoal grate and pour in beef broth and red wine. Place wood chunk on top of burning coals. Replace grilling grate and sear rib roast on all sides until well-browned over hot side of grill, about 3 minutes per side.
- Move rib roast to cool side of grill, positioned directly over aluminum pan, bones pointing away from fire. Brush mustard on top side of rib roast. Coat mustard-slathered area with herb mixture, patting herbs down gently to fully adhere to mustard. Cover grill and cook until instant read thermometer registers 125 degrees when inserted into middle of roast for medium-rare, about 2 hours. Remove roast to cutting board and let rest for 20 minutes.
HERB-CRUSTED STANDING RIB ROAST RECIPE | MYRECIPES
From myrecipes.com
- Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
- Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
- Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.
THE CHEW: GARLIC & HERB CRUSTED STANDING RIB ROAST …
From foodus.com
HERB CRUSTED RIB EYE ROAST RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) - DOWNSHIFTOLOGY
From downshiftology.com
HERB CRUSTED STANDING RIB ROAST - NO SPOON NECESSARY
From nospoonnecessary.com
HERB-CRUSTED STANDING RIB ROAST - ALL DAY I DREAM ABOUT …
From alldayidreamaboutfood.com
5/5 (5)Total Time 2 hrs 35 minsCategory DinnerCalories 534 per serving
HERB-CRUSTED STANDING RIB ROAST WITH MUSTARD-HORSERADISH SAUCE
From tastykitchen.com
HERB CRUSTED STANDING RIB ROAST (PRIME RIB) – INDYSCAN.COM
From indyscan.com
HERB-CRUSTED PRIME RIB ROAST - RICARDO
From ricardocuisine.com
HERB CRUSTED SANDING RIB ROAST BY CHEYANNE - FOODRHYTHMS
From foodrhythms.com
HERB CRUSTED PORK RIB ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HERB-CRUSTED RIB ROAST - GOOD HOUSEKEEPING
From goodhousekeeping.com
PEPPERCORN-CRUSTED STANDING RIB ROAST WITH ROASTED VEGETABLES ...
From southernliving.com
HERB AND SALT CRUSTED STANDING RIB ROAST - DAIRY FREE RECIPES
From fooddiez.com
HERB-AND-SALT-CRUSTED STANDING RIB ROAST WITH MOREL SAUCE
From finecooking.com
"HERB SALT CRUSTED STANDING RIB ROAST" - RECIPES ON SPOONACULAR
From spoonacular.com
JULIA CHILD STANDING RIB ROAST RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HERB AND SALT CRUSTED STANDING RIB ROAST - AMBITIOUS-KITCHEN
From ambitious-kitchen.com
PERFECT RARE HERB CRUSTED RIBEYE ROAST | MCCALLUM'S SHAMROCK …
From themccallumsshamrockpatch.com
HERB-CRUSTED STANDING RIB ROAST - KETO GOOD EATS
From ketogoodeats.com
DIJON AND HERB-CRUSTED STANDING BEEF RIB ROAST - DAIRY FREE RECIPES
From fooddiez.com
GARLIC AND HERB CRUSTED STANDING RIB ROAST - DISHES WITH DAD
From disheswithdad.com
HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST - FOOD & WINE
From foodandwine.com
HERB CRUSTED STANDING RIB ROAST, YORKSHIRE PUDDING, BRUSSELS …
From amyglaze.com
HERB CRUSTED STANDING RIB ROAST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GARLIC HERB-CRUSTED PRIME RIB ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERB AND SALT CRUSTED STANDING RIB ROAST – RECIPES CENTRAL ...
From recipes-central.com
HERB AND SALT CRUSTED STANDING RIB ROAST - SPOONACULAR
From spoonacular.com
DIJON AND HERB-CRUSTED STANDING BEEF RIB ROAST - MYRECIPES
From myrecipes.com
GRILL-ROASTED HERB-CRUSTED STANDING RIB ROAST RECIPE
From plain.recipes
HERB-CRUSTED STANDING RIB ROAST - HOLIDAYCOOKS.COM
From holidaycooks.com
HERB CRUSTED STANDING RIB ROAST - | STANDING RIB ROAST, RIB ROAST ...
From pinterest.ca
BEST HERB-CRUSTED PRIME RIB RECIPE | SOUTHERN LIVING
From southernliving.com
HERB-CRUSTED STANDING RIB ROAST - CIRCULON COOKWARE
From circulon.com
You'll also love