Best Herbed Rib Roast Recipes

HERBED PORK RIB ROAST

Steps:

• Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. , Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.

HERBED PRIME RIB ROAST WITH RED WINE SAUCE

Steps:

• Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
• Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
• Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
• Preheat oven to 325 degrees F.
• Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
• Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

HERBED RIB ROAST

Steps:

• Prepare roast:
• Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
• Cook roast:
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F.
• Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
• Make jus:
• Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
• Put slices from roast and serve with jus.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!

HERBED STANDING RIB ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 7 ingredients; rub over roast. Place onions, carrots and celery in a large roasting pan; place roast over vegetables. , Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing., Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired.

HERBED BEEF RIB EYE ROAST WITH RED POTATOES

Steps:

• heat oven to 350 degrees. combine garlic, salt, pepper and rosemary; press into surface of beef roast. place roast on rack in shallow roasting pan. insert meat thermometer until bulb is centered in thickest part. do not add water or cover. roast 2 1/4 to 2 1/2 hours for medium rare to medium. remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. let roast stand 20 minutes. temperature will continue to rise about 5 degrees; 145 degrees for medium rare, 160 degrees for medium.
• add potatoes after first 1 1/2 of cooking.
• for sauce: in small saucepan, combine sauce ingredients. cook over medium heat 5 minutes or until bubbly, stirring occasionally.
• carve roast into slices; serve with potatoes and sauce. makes 8-10 servings.

HERBED ITALIAN RIB ROAST

Steps:

• Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper., Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.

STANDING RIB ROAST WITH MADEIRA SAUCE AND HERBED YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 450 degrees F. FOR THE ROAST: To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450 degrees F for 25 minutes. Reduce oven temperature to 300 degrees F (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145 degrees F (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside. FOR THE SAUCE: To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minute or until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm. Preheat oven to 450 degrees F. FOR THE PUDDING: To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450 degrees F for 15 minutes. Reduce oven temperature to 375 degrees F (do not remove puddings from oven); bake an additional 15 minutes or until golden.

HERBED RIB ROAST - WEIGHT WATCHERS

Steps:

• Preheat oven to 375°F Season roast with salt and pepper.
• In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
• Place the beef, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
• Continue cooking roast until a thermometer inserted into the center of the beef registers 140°F for medium, or longer until desired degree of doneness.
• Cover loosely with foil, and let the beef stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.

HERBED RIB ROAST WITH HORSERADISH CREAM

Steps:

• Preheat oven to 375°F Season roast with salt and pepper.
• In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
• Place the beef, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
• Continue cooking roast until a thermometer inserted into the center of the beef registers 140°F for medium, or longer until desired degree of doneness.
• Cover loosely with foil, and let the beef stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.