HERBED RIB ROAST
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.
Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
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
STANDING RIB ROAST
Provided by Bobby Flay
Time 2h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
- Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
- Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
- Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
- Let the meat rest before carving.
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-RUBBED RIB ROAST
Love beef? A Dijon and fresh herb rub make this roast extra special.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
- Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
- Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
- Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg
HERBED ITALIAN RIB ROAST
"This amazing recipe has been a favorite in my family for years. I like to roast twice as many vegetables so I can make a quick, full-flavored hash with the leftovers." - Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper., Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.
Nutrition Facts :
HERBED RIB ROAST
Steps:
- Prepare roast:
- Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F.
- Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
- Make jus:
- Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
- Put slices from roast and serve with jus.
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
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