Standing Rib Roast with Herbed Crust is a classic; a delicious recipe perfect for a glorious holiday meal. Simply wonderful with rich herb flavor and magnificent presentation.

Standing Rib Roast with Herbed Crust

Standing Rib Roast with Herbed Crust
Recipe type: Beef
Serves: 6 to 8
  • 1 standing rib roast (7-8 pounds, about 3 or 4 ribs)
  • 1/2 Cup fresh thyme leaves; chopped (reserve stems)
  • 4 cloves garlic; peeled and cut into slivers
  • 1 Tablespoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 Cup water
  • 2 to 3 Tablespoons flour, optional
  1. Preheat oven to 475 degrees F.
  2. Dry the roast thoroughly. Lightly score the fat, then rub the whole roast with the reserved thyme stems. Rub the face and underside of the roast with half of the garlic slivers. Rub the whole roast with the pepper and salt.
  3. Pierce the fat layer just enough to insert the remaining garlic slivers - do not pierce into the flesh.
  4. Pat and press the thyme leaves into the scored layer of fat.
  5. Place the roast bones down in a shallow roasting pan just large enough to hold it comfortably.
  6. Insert a meat thermometer in the top of the roast; make sure it is not touching bone. Roast for 15 minutes.
  7. Reduce oven temperature to 350 degrees and roast until done to your liking: 125-130 degrees for rare, 140-150 degrees for medium, and 160-165 degrees for well done.
  8. Count on cooking times approximately as follows: For rare, cooking time is 12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20 minutes per pound.
  9. Remove the roast from the oven and place it on a carving board. Let it stand, loosely covered with aluminum foil, for 15 minutes before carving.
  10. Meanwhile, skim all but a few tablespoons of fat from the juices in the roasting pan. Place the pan over medium heat; add 1/2 cup of the water and stir to deglaze the pan, scraping up any bits clinging to the bottom of the pan. Add the remaining water. This juice can be served with the roast.
  11. For a flour based gravy, stir in the optional flour until it browns before adding the 1/4 cup of water.
  12. To carve, place on a carving board or platter, and cut away the bones. Place the roast cut-side down on the board and carve into 1/2- to 3/4-inch-thick slices.
Have your butcher cut the roast from the ribs and re-tie the two together, making it much easier to slice when ready to serve. Ribs can then be cut and served together with a slice of roast beef.

Try this with a good Yorkshire Pudding.

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