Classic Herb-Crusted Standing Rib Roast

Ingredients

• 1 standing rib roast (4-5 kg / 8-10 lbs) 1 standing rib roast (4-5 kg / 8-10 lbs)
• 4 tablespoons fresh rosemary, chopped 4 tablespoons fresh rosemary, chopped
• 4 tablespoons fresh thyme, chopped 4 tablespoons fresh thyme, chopped
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 500 kcal / 2092 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 230°C (450°F).
2. 2.
   In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, salt, and black pepper.
3. 3.
   Place the standing rib roast on a rack in a roasting pan, bone-side down.
4. 4.
   Rub the herb mixture all over the roast, ensuring it is evenly coated.
5. 5.
   Insert a meat thermometer into the thickest part of the roast, avoiding contact with the bone.
6. 6.
   Roast the beef in the preheated oven for 15 minutes to sear the exterior.
7. 7.
   Reduce the oven temperature to 160°C (325°F) and continue roasting for approximately 15-20 minutes per pound for medium-rare, or until the internal temperature reaches 55-57°C (130-135°F).
8. 8.
   Remove the roast from the oven and tent it loosely with aluminum foil.
9. 9.
   Allow the roast to rest for 20-30 minutes before carving.
10. 10.
    Slice the roast into thick, juicy portions and serve.

Treat your ingredients with care...

• Fresh rosemary — Make sure to remove the leaves from the woody stems before chopping.
• Fresh thyme — Strip the leaves from the stems before chopping.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the herb crust.

Tips & Tricks

• For a more intense herb flavor, marinate the roast with the herb mixture overnight in the refrigerator.
• Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
• Letting the roast rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve with a side of horseradish cream sauce for an extra kick of flavor.
• Leftover roast can be used in sandwiches or salads for delicious next-day meals.

Serving advice

Serve the Classic Herb-Crusted Standing Rib Roast as the centerpiece of your meal. Accompany it with roasted vegetables, such as carrots and potatoes, and a fresh green salad for a well-rounded and satisfying dining experience.

Presentation advice

Present the sliced roast on a large platter, garnished with sprigs of fresh rosemary and thyme. The herb crust should be visible, showcasing the beautiful golden-brown color. This visually appealing presentation will entice your guests and make the dish even more appetizing.