This Rosemary-Salted Standing Rib Roast Recipe is a succulent and impressive recipe, which features a herb-crusted beef roast and aromatic garlic. It’s the ultimate holiday centerpiece, ready in about 2 hours and 45 minutes (including resting time).
Jump to RecipeRosemary-Salted Standing Rib Roast Recipe Ingredients
- 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
- 3 cloves garlic, thinly sliced
- Kosher salt (2 tablespoons for the rub)
- 1 tablespoon black peppercorns
- 1/3 cup fresh rosemary leaves (from 3 sprigs)
- 2 bay leaves
- 3 tablespoons extra-virgin olive oil
How To Make Rosemary-Salted Standing Rib Roast Recipe
- Temperature Prep: Remove the beef from the refrigerator 30 minutes before roasting. This allows the meat to come to room temperature, ensuring it cooks evenly from edge to center.
- Preheat and Prep Pan: Set a roasting pan on the lowest oven rack. Preheat the oven to 425°F (220°C). By placing the pan in the oven while it heats, you create a hot surface that will sear the bottom of the roast immediately.
- Stud the Roast: Using a paring knife, make deep slits all over the roast and between the ribs. Insert a thin garlic slice into each slit and poke it just beneath the surface so it doesn’t burn.
- Make the Rub: In a spice grinder (or mortar and pestle), grind 2 tablespoons of kosher salt, the black peppercorns, fresh rosemary leaves, and bay leaves until fine. If you don’t have a grinder, crush and finely chop them with a knife. Transfer the ground spice mixture to a small bowl and mix with the 3 tablespoons of olive oil to create a paste.
- Season: Rub the rosemary-salt paste thoroughly all over the roast, covering the fat cap, the sides, and the bones.
- Roast: Carefully place the roast in the hot roasting pan, fat-side up (bones on the bottom). Roast until a thermometer inserted into the thickest part registers 120°F for medium-rare. This typically takes 1 hour 50 minutes to 2 hours.
- Rest and Serve: Transfer the roast to a platter or cutting board. Tent it loosely with foil and let it rest for 30 minutes before carving. This is crucial for juicy meat.
Recipe Tips
- What is “Frenched”? This refers to the butcher scraping the meat and fat away from the ends of the rib bones for a cleaner, more elegant presentation.
- The Bay Leaves: Grinding dried bay leaves into the salt rub adds a unique, floral, and savory depth that you don’t get from just placing whole leaves in the pan. Ensure they are ground very fine so the texture isn’t woody.
- The “Hot Pan” Method: Preheating the roasting pan mimics the effect of searing the meat on the stovetop without the mess. It helps render the bottom fat and creates a crust immediately.
- Doneness Temperatures: Pull the roast at 120°F for medium-rare; the temperature will rise to about 130°F-135°F while resting. If you prefer medium, pull it at 130°F.
- Carving: To carve easily, slice the bones off the bottom in one large slab first, then slice the boneless meat. You can cut the ribs apart individually to serve as “chef’s snacks.”
What To Serve With Rosemary-Salted Standing Rib Roast Recipe
A grand roast needs classic, comforting sides.
- Yorkshire Pudding: To soak up the beef drippings.
- Creamed Spinach: A steakhouse classic.
- Roasted Potatoes: Cooked in the same oven (if space allows).
- Horseradish Cream: Mix sour cream, prepared horseradish, and chives.
How To Store Rosemary-Salted Standing Rib Roast Recipe
- Refrigerate: Store leftover beef in an airtight container for up to 3 to 4 days. Keep the bones for making stock.
- Reheat: To reheat without overcooking, slice the cold meat and warm it gently in a skillet with a little beef broth or butter just until the chill is gone.
- Freeze: You can freeze the cooked beef wrapped tightly in plastic and foil for up to 3 months. Thaw in the fridge overnight.
Rosemary-Salted Standing Rib Roast Recipe Nutrition Facts
- Calories: 850
- Total Fat: 65g
- Saturated Fat: 26g
- Cholesterol: 180mg
- Sodium: 950mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 50g
Nutrition information is estimated per serving (approx 8-10 oz meat).
FAQs
Can I use dried rosemary?
Fresh rosemary is vastly superior for this crust, as dried needles can be tough and pointy. If you must use dried, grind it into a fine powder and use half the amount (about 2.5 tablespoons).
Do I need a rack in the pan?
The recipe uses the rib bones as a natural roasting rack. Placing the roast bone-side down lifts the meat off the pan floor, allowing heat to circulate.
Why stud with garlic instead of rubbing it on?
Garlic on the surface of a roast cooked at 425°F for 2 hours will burn and turn bitter. Inserting it inside the meat protects the garlic and infuses the flavor deep into the muscle.
Rosemary-Salted Standing Rib Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
2
hoursCalories
850
kcalA majestic holiday beef roast featuring a garlic-studded interior and a crust made of ground rosemary, bay leaves, and peppercorns.
Ingredients
9-10 lb standing rib roast (4 ribs)
3 cloves garlic (sliced)
2 tbsp Kosher salt
1 tbsp black peppercorns
1/3 cup fresh rosemary
2 bay leaves
3 tbsp olive oil
Directions
- Bring beef to room temperature for 30 minutes.
- Preheat oven to 425°F with the roasting pan inside.
- Cut slits in beef and insert garlic slices.
- Grind salt, pepper, rosemary, and bay leaves into a powder.
- Mix spices with olive oil to form a paste.
- Rub paste all over the roast.
- Place roast in the hot pan, bone-side down.
- Roast for 1 hr 50 mins to 2 hours (internal temp 120°F).
- Tent with foil and rest for 30 minutes before carving.
Notes
- Grind the spices finely so the crust is flavorful, not gritty.
- Remove the bones in one piece before slicing the meat for easier serving.
- The ends will be more well-done than the center, offering variety for guests.
