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Garlic Herb Crusted Rib Roast


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Garlic Herb Crusted Rib Roast


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Garlic Herb Crusted Rib Roast

A standing rib roast is a prime cut of meat from the rib section, bone-in. Its well-marbled meat makes it ideal for dry roasting, leaving a delectable caramelized crust on the exterior, but keeping it juicy and moist on the inside.


  • Prep Time : 15 min
  • Cook Time : 2 hours, 30 minutes min
  • Ready Time : 17 min




  • 1 large carrot, peeled
  • 2 celery stalks
  • 1 large onion, quartered
  • 10 cloves garlic, peeled
  • ¼ cup olive oil
  • 3 tablespoons flour
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon salt
  • 1½ teaspoons black pepper
  • 1 (2-pound) standing rib roast


Prep: Pureé all ingredients, except roast, in a food processor until they form a paste. Place meat in a roasting pan. Cut 3 deep slices in the top of the roast and fill each with 1½ teaspoons of herb paste. Rub the remainder over the top and sides of roast, covering completely. Let stand for
1 hour at room temperature.

Roast: Preheat oven to 500°. Roast uncovered for 20 minutes. Reduce temperature to 375°.  Continue roasting meat until meat thermometer inserted into center registers 130° for mediumrare, about 1 hour, 45 minutes longer; or continue to roast until thermometer reaches 145° for
medium, 160° for well-done.

Rest: Remove meat from oven and let stand for 20 minutes (temperature will continue to rise 15°-20° while resting). Slice before serving.
Serving Option: This roast can also be made as a boneless roast–reduce cooking time by 25 minutes and use a meat thermometer to check for doneness.

plan ahead – Herb paste can be made a day ahead and stored in a tightly sealed container in the refrigerator.
cook’s note – Increase cooking time for a larger roast, approximately 20 minutes for each additional pound.

About Rebecca Naumberg


Order your copy of the Dash Cookbook at GetYourDash.com, all proceeds go to TAG, Mention JoyofKosher and get Free Shipping. Rebecca is a lawyer by trade and loves to cook. The recipes featured in dash are sampling of Rebecca's collection. She coauthored the Dash Cookbook with Sori Klein. Available from The Torah Academy for Girls.

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