Crispy on the outside, juicy and pink on the inside — this Herb Crusted Rib Roast is the showstopper your holiday table deserves. A bold herb-and-garlic crust locks in every drop of flavor while the beef roasts to perfect medium-rare.
Ingredients
- 1 bone-in rib roast (4–5 lbs), room temperature
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
Instructions
- Prep: Pat the roast dry. Rub all over with salt and pepper; rest 1 hour at room temperature.
- Make the crust: Mix garlic, rosemary, thyme, Dijon, and olive oil into a paste. Coat the entire roast generously.
- Roast: Preheat oven to 450°F (230°C). Roast 20 minutes, then reduce to 325°F (165°C) and roast 1.5–2 hours until internal temp hits 130°F (54°C) for medium-rare.
- Rest and carve: Rest 20–30 minutes tented with foil, then slice against the grain and serve.
Pro tip: Use a meat thermometer — it’s the only way to nail the doneness. Pull it 5°F early; carryover heat finishes the job while resting.
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Estimated nutrition per serving: 560 calories, 42g protein, 2g carbs, 42g fat.
