Best Herb Crusted Standing Rib Roast Recipes

HERB-CRUSTED STANDING RIB ROAST

Steps:

• Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.
• With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.
• To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.
• To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.

HERB AND SALT CRUSTED STANDING RIB ROAST WITH MOREL SAUCE

Steps:

• In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours. An hour before you're ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

HERB AND SALT CRUSTED STANDING RIB ROAST RECIPE

Steps:

• In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours. An hour before you're ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

HERB-CRUSTED STANDING RIB ROAST AU JUS

Steps:

• Place the roast fat side up in a roasting pan. Brush the exposed ends of the roast with oil. Sprinkle the roast lightly with kosher salt. Combine 1/2 cup butter, black pepper, garlic, thyme, parsley, basil, rosemary and 1/2 teaspoon kosher salt in a bowl and mix well. Reserve 2 tablespoons butter mixture. Spread remaining 6 tablespoons butter mixture over the top of the roast. You may chill the roast and the reserved butter, covered separately, at this point for up to 1 day. Position oven rack in the bottom third of the oven and preheat the oven to 350 degrees. Roast the meat for 2 hours or to 125 degrees on a meat thermometer for medium-rare. Place the roast on a platter and cover loosely with foil. Let stand for 30 minutes. Strain the pan juices into a measuring cup. Skim off and discard any fat. Pour the juices into the roasting pan. Add the broth and wine. Bring to a boil over high heat. Boil for 6 minutes or until liquid is reduced to 1 1/4 cups, scraping any browned bits from the bottom of the pan. Whisk in the reserved 2 tablespoons butter mixture. Whisk in 1/4 cup butter. Season with salt and pepper. Carve the roast and serve with the sauce.