Prep Time: 20 minutes
Cook Time: 120 minutes
Ready In: minutes
Yields or Serves: 8
This standing rib roast studded with thyme, rosemary, and garlic is both easy and impressive for a holiday centerpiece. Make sure to let the roast 20 minutes before carving.
- 1 3 Rib Bone-In Rib Roast (7 To 8 Pounds/Trimmed)
- 1/2 Ounce Fresh Thyme (Divided)
- 1/2 Ounce Fresh Rosemary (Divided)
- 1 1/2 Teaspoons Kosher Salt
- 2 Teaspoons Garlic Powder
- 2 1/2 Cups Beef Broth
- 1 Yellow Onion (Peeled/Quartered)
- Remove roast from refrigerator and let sit at room temperature for 1 hour.
- Move oven rack to lowest position.
- Preheat oven to 450 degrees.
- Add 1 tablespoon thyme and 1 tablespoon rosemary to food processor. Pulse until very finely chopped. Transfer to small-size bowl with kosher salt and garlic powder. Stir to combine.
- Add remaining thyme and rosemary to roasting pan, along with beef broth and onion. Place roasting rack over the liquid mixture. Add rib roast, bone-rib side down. Coat rib roast on top and sides with herbed salt mixture.
- Place in oven 20 minutes.
- Reduce oven temperature to 325 degrees. Continue to cook 1 1/2 to 2 hours (about 15 minutes per pound for medium-rare), until thermometer inserted into thickest part of roast reaches 120 F for medium-rare or 130 F for medium. Rotate roasting pan 2 to 3 times.
- Remove from oven and transfer roast to carving board. Let rest 20 minutes, tenting loosely with foil.
- From roasting pan, remove and discard herb sprigs and onion. Let cool slightly and then carefully pour pan juices into a fat separator. Discard fat and pour just into small-size serving bowl.
- Thinly slice roast and arrange on platter with jus.
- Serves 8
- Prep Time: 20 Minutes Cook Time: 120 Minutes Total Time: 140 Minutes
- “Work With What You Got!”
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