Succulent Beef Rib Roast (Print Version)
A tender beef rib roast seasoned with herbs and slow-roasted for a juicy, flavorful meal.
# Recipe Ingredients:
→ Beef
01 - 5.5 pounds bone-in beef rib roast
→ Seasonings
02 - 2 tablespoons kosher salt
03 - 1 tablespoon freshly ground black pepper
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme, finely chopped
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
→ Vegetables (optional)
08 - 2 large carrots, cut into chunks
09 - 2 onions, quartered
10 - 2 celery stalks, cut into chunks
# Directions:
01 - Remove the beef rib roast from the refrigerator 1 hour before cooking to allow even cooking.
02 - Set the oven to 430°F to ensure it is hot enough for initial roasting.
03 - Combine kosher salt, black pepper, rosemary, thyme, garlic, and olive oil in a small bowl to form a paste.
04 - Pat the beef dry with paper towels and evenly rub the seasoning paste over all sides of the roast.
05 - Place carrots, onions, and celery in a roasting pan to create a vegetable bed. Position the roast bone-side down on top of the vegetables.
06 - Roast uncovered at 430°F for 20 minutes to develop a crust.
07 - Lower the oven to 325°F and roast for approximately 1 hour 30 minutes, or until an internal temperature of 130°F is reached for medium-rare doneness.
08 - Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes to retain juices.
09 - Carve the roast between the bones and serve alongside the roasted vegetables and preferred accompaniments.
# Expert Advice:
01 -
- The bone keeps the meat incredibly juicy and tender—it's like having built-in flavor that regular cuts just can't match
- You'll look like a restaurant chef without the stress, because the oven does most of the work while you spend time with your guests
- That beautiful herb crust forms on the outside while the inside stays perfectly medium-rare and melt-in-your-mouth tender
02 -
- The meat thermometer is your best friend—don't skip it or guess. I learned this the hard way after serving an overcooked roast that still haunts my memory
- Those 20 minutes of resting aren't negotiable; they're what transforms good beef into something truly special that stays juicy on every single slice
03 -
- Score the fat cap in a crosshatch pattern before seasoning—this helps the heat penetrate and gives you extra crispy bits that are absolutely irresistible
- Save those roasted vegetables from the pan; they're too good to waste and they make a beautiful side dish that no one will expect