Maple Rib Roast
Elevate your holiday dinner or special occasion with this show-stopping Maple Rib Roast, a succulent bone-in beef rib roast with a perfect balance of savory and sweet. This elegant main dish starts with a flavorful seasoning rub of garlic, rosemary, smoked paprika, and olive oil, creating a mouthwatering crust. The pièce de résistance is the glossy maple-Dijon glaze, brushed on during the final moments of roasting, infusing the beef with a subtle sweetness and rich caramelization. Cooked to tender, juicy perfection and garnished with fresh thyme sprigs, this roast pairs splendidly with roasted vegetables or creamy mashed potatoes. With a prep time of just 20 minutes and step-by-step simplicity, this recipe is both impressive and surprisingly easy to master. Perfect for gatherings, it serves 6 and promises to turn any meal into an unforgettable feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Bone-in beef rib roast
- 2 teaspoons Kosher salt
- 1.5 teaspoons Black pepper, freshly ground
- 4 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 0.5 cup Maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 4 Fresh thyme sprigs (for garnish)
Instructions
Preheat the oven to 450°F (232°C). Place a roasting rack inside a large roasting pan.
Pat the beef rib roast dry with paper towels and set it on the roasting rack. Allow it to come to room temperature for about 30 minutes before cooking.
In a small bowl, mix the kosher salt, freshly ground black pepper, minced garlic, rosemary, smoked paprika, and olive oil to create a seasoning paste.
Rub the seasoning paste all over the rib roast, ensuring it is evenly coated on all sides.
In another small bowl, whisk together the maple syrup and Dijon mustard until well combined. Set the glaze aside for later use.
Place the rib roast in the preheated oven and roast for 15 minutes to develop a beautiful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for 1 hour and 45 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
During the last 15 minutes of roasting, brush the maple-Dijon glaze generously over the roast, coating it thoroughly.
Once the roast is done, remove it from the oven and let it rest on a cutting board, tented with foil, for at least 15 minutes to allow the juices to redistribute.
Carve the rib roast into thick slices and transfer to a serving platter. Garnish with fresh thyme sprigs and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
5903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.8 g | 573% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 106.2 g | ||
| Protein | 351.6 g | 703% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 247 mg | 19% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 4321 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
