Herb-Crusted Beef Rib Roast
Bone-in or boneless, this prime rib is delicious! Fresh herbs contribute to the savory crust cloaking this magnificent masterpiece.
Recipe - Downers Grove, IL
Herb-Crusted Beef Rib Roast
Prep Time40 Minutes
Servings8
Cook Time105 Minutes
Ingredients
1 (5 to 6 lb.) boneless beef ribeye roast
1 shallot, cut up
3 cloves garlic, cut up
3 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh sage
1 Tbsp. chopped tarragon leaves
2 Tbsp. Fresh Thyme canola oil
1 Tbsp. Fresh Thyme organic Dijon mustard
2 tsp. smoked salt
2 tsp. Fresh Thyme paprika
1 tsp. Fresh Thyme crushed red pepper
Garnishes
Directions
- Remove beef roast from refrigerator 30 minutes before roasting. Trim any large sections of fat from roast.
- Preheat oven to 450°F. In a food processor, combine shallot, garlic, thyme, oregano, sage, tarragon, oil, mustard, smoked salt, paprika, and red pepper. Cover and pulse until minced. Rub mixture evenly over roast.
- Place roast, fat side up, on a rack in a shallow roasting pan. Roast, uncovered, for 20 minutes.
- Reduce oven to 350°F. Continue roasting for 1¼ to 1½ hours or until internal temperature reaches 130°F for medium-rare doneness. Transfer roast to cutting board; loosely cover with foil and let rest for 30 minutes before carving.
- Transfer beef roast to a serving platter. Garnish as shown or as desired.
Nutritional Information
Each serving contains: 374 calories, 17 g fat, 5 g saturated fat, 1 g trans fat, 162 mg cholesterol, 597 mg sodium, 2 g carbohydrates, 1 g fiber, 0 g sugar, 54 g protein. Daily values: 3% vitamin A, 2% vitamin C, 3% calcium, 32% iron.
40 minutes
Prep Time
105 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Certified Angus Beef® Bone In Standing Rib Roast - 5 Pound
Sale
$64.95 avg/ea was $79.95 avg/ea$12.99/lb
Organic Shallots - 8 Ounce
$3.99$0.50/oz
Garlic - 1 Each
$0.69
Fresh Thyme Organic Thyme - 1 Ounce
$2.49$2.49/oz
Fresh Thyme Organic Oregano - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Fresh Thyme Organic Sage - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Fresh Thyme Organic Tarragon - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Spectrum Naturals Expeller Pressed Organic Canola Oil - 16 Fluid ounce
$11.99$0.75/fl oz
Primal Kitchen Organic Dijon Mustard - 12 Ounce
$4.99$0.42/oz
Not Available
Fresh Thyme Hungarian Paprika - 2 Ounce
$2.49$1.25/oz
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
Not Available
Nutritional Information
Each serving contains: 374 calories, 17 g fat, 5 g saturated fat, 1 g trans fat, 162 mg cholesterol, 597 mg sodium, 2 g carbohydrates, 1 g fiber, 0 g sugar, 54 g protein. Daily values: 3% vitamin A, 2% vitamin C, 3% calcium, 32% iron.
Directions
- Remove beef roast from refrigerator 30 minutes before roasting. Trim any large sections of fat from roast.
- Preheat oven to 450°F. In a food processor, combine shallot, garlic, thyme, oregano, sage, tarragon, oil, mustard, smoked salt, paprika, and red pepper. Cover and pulse until minced. Rub mixture evenly over roast.
- Place roast, fat side up, on a rack in a shallow roasting pan. Roast, uncovered, for 20 minutes.
- Reduce oven to 350°F. Continue roasting for 1¼ to 1½ hours or until internal temperature reaches 130°F for medium-rare doneness. Transfer roast to cutting board; loosely cover with foil and let rest for 30 minutes before carving.
- Transfer beef roast to a serving platter. Garnish as shown or as desired.