Best Herb Crusted Beef Rib Roast Recipes

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HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST



Horseradish-And-Herb-Crusted Beef Rib Roast image

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.

Provided by Manami

Categories     Roast Beef

Time 4h35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
1 head garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup fresh thyme, plus
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
16 lbs beef rib roast
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 325°F
  • In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  • Stand the roast in a very large roasting pan.
  • Season generously all over with salt and pepper and set it fatty side up.
  • Spread the horseradish-herb butter all over the top.
  • Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
  • Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
  • MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
  • Let the butter soften before using.
  • Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.

Nutrition Facts : Calories 2049.1, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.6, Carbohydrate 4.6, Fiber 1.2, Sugar 1.7, Protein 99.8

HERB-CRUSTED BEEF RIB ROAST



HERB-CRUSTED BEEF RIB ROAST image

Categories     Beef     Roast     Christmas

Yield 10 servings

Number Of Ingredients 14

For Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
For Jus:
1 (750 ml) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth

Steps:

  • Roast Beef: • Pat roast dry and put, fat side up, on rack in roasting pan. • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour. • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes. • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare). • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper. • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

HORSERADISH-AND-HERB CRUSTED BEEF RIB ROAST



HORSERADISH-AND-HERB CRUSTED BEEF RIB ROAST image

Categories     Beef     Dinner     Christmas Eve

Yield 12 slices

Number Of Ingredients 8

2 sticks unsalted butter, softened
1 head of garlic coarsely chopped
1 cup prepared horse radish
1/4 cup plus 2 Tbs chopped thyme
3 Tbs chopped rosemary
3 Tbs chopped sage
One 6 lbs rib roast of beef
salt & pepper

Steps:

  • 1. Preheat oven to 325 F. In a food processor, combine the butter with the garlic, horseradish, thyme and rosemary and sage and process to a paste. 2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until and instant- read thermometer inserted in the center registers 125 for med rare. Transfer the roast to a carving board to rest of at least 20 min or for up to hour before serving. Save 2 Tbs of beef fat from the pan to make Popovers. Herb butter can be refridgerated overnight.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

How to make Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Provided by @MakeItYours

Number Of Ingredients 12

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

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