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Standing Rib Roast with Herbed Garlic Peppercorn Crust
Recipes
Standing Rib Roast with Herbed Garlic Peppercorn Crust
8 servings
2 hours, 15 minutes total (Active 20 minutes)

Ingredients

  • ¼ cup fresh rosemary, finely chopped
  • ¼ cup fresh sage, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked pepper
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 standing rib roast (4–5 lb), boned and tied

Steps

    1. Preheat oven to 425°F. Chop rosemary, sage, and thyme; combine herbs with salt, pepper, garlic, and oil. Coat roast evenly with mixture on all sides and place in roasting pan.
    2. Roast 20 minutes or until browned. Reduce oven to 350°F; cook 1–1 ½ hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking rib roast, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ⅛ recipe serving: Calories 680, Total Fat 56g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 390mg, Total Carb 2g, Fiber 0g, Sugars 0g, Protein 39g, Calc 4%, Vitamin A 2%, Vitamin C 2%, Iron 25%