Herb-Crusted Rib Roast  Beef  124 reads

Herb-Crusted Rib Roast


6 tablespoons unsalted butter, softened
5 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tablespoon roughly chopped fresh rosemary
1 tablespoon roughly chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 (5-pound) standing rib roast, patted dry

Position oven rack in bottom third of oven, and preheat oven to 375°. Line a small roasting pan with foil; place a wire rack in prepared pan.

In a small bowl, combine butter, garlic, parsley, rosemary, thyme, salt, and pepper. Spread butter mixture generously over rib roast. Place roast, rib side down, in prepared pan.

Bake for 1 hour. Turn oven off, and let roast stand in oven with door closed for 2 1/2 hours. Heat oven to 375°, and bake 30 minutes more. Remove from oven, and let stand for 10 minutes before slicing.

serves 6 to 8


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