Entrée: United States – Herb-Crusted Standing Rib Roast from the United States

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 standing rib roast (4-5 lb (1.8-2.3 kg))
4 cloves garlic, minced
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) fresh rosemary, chopped
1 tbsp (15 ml) fresh thyme, chopped
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) black pepper

Show original ingredient measurements

1 standing rib roast (4-5 lb / 1.8-2.3 kg)
4 cloves garlic, minced
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) Dijon mustard
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tsp black pepper

Instructions

1. Prepare the Roast: Let the standing rib roast sit at room temperature for about 1 hour prior to cooking. Preheat your oven to 450°F (230°C).
   
2. Make the Herb Crust: In a small bowl, combine minced garlic, olive oil, Dijon mustard, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to create a paste.

3. Season the Roast: Pat the roast dry with paper towels. Evenly spread the herb mixture over the entire surface of the roast, pressing it in gently to adhere.

4. Roast the Meat: Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for 20 minutes. Lower the oven temperature to 325°F (165°C) and continue roasting until a meat thermometer inserted into the center of the roast reads 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

5. Rest and Serve: Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute. Slice and serve the roast with your choice of sides. Enjoy!