Best Garlic Herb Standing Rib Roast Recipes

STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
• Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
• Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
• Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak

GARLIC HERB STANDING RIB ROAST

Steps:

• Preheat oven to 350. Combine rub ingred, reserving 2 tablespoons for sauce. Brush roast w/olive oil, press remaining rub into roast. Place roast on rack in heavy roasting pan, roast for appros. 2 1/4 - 2 1/2. Serve carved roast w/sauce.

GARLIC-HERB STANDING RIB ROAST

Steps:

• Trim all but 1/4 - 1/2 inch of fat from roast. Make 5 slits across top. Place fat side up in roasting pan. Combine first 5 ingredients in bowl, add oil to make paste. Coat roast and push some into slits. Let stand 30-60 minutes. Preheat oven to 450. Roast 20 minutes then reduce heat to 350. Roast until temperature is 125-130, about 70 minutes (90 minutes). Remove and let stand 15 minutes. Pour off fat and set pan over medium heat. Add stock, boil, and stir. Whisk in demi-glace and cook 3-5 minutes. Season with salt and pepper.