Standing Beef Rolled Rib Roast
Elevate your holiday menu or special occasion dinner with this show-stopping Standing Beef Rolled Rib Roast. This succulent, boneless beef rib roast is expertly seasoned with a robust mix of olive oil, minced garlic, fresh rosemary, thyme, and Dijon mustard, creating a flavorful crust that perfectly complements the tender, juicy interior. Roasted to perfection with a high-heat sear followed by slow cooking, this dish achieves an ideal medium-rare finish every time. For a gourmet touch, pair the roast with an optional pan sauce made from beef broth and red wine, using the flavorful drippings from the roasting pan. With just 20 minutes of prep time, this impressive main course is not only visually stunning but also packed with savory, herbaceous flavor that will leave your guests raving. Perfect for gatherings, this recipe is a must-try centerpiece that combines elegance and ease.
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Recipe Information
Ingredients
- 5 pounds beef rib roast (standing rib, boneless and tied)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper, freshly ground
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 cup beef broth (optional, for serving)
- 0.5 cup red wine (optional, for serving)
Instructions
Preheat your oven to 450°F (230°C).
Remove the beef rib roast from the refrigerator and allow it to come to room temperature for about 30 minutes.
Rub the roast all over with olive oil to help the seasoning stick.
In a small bowl, mix the kosher salt, black pepper, minced garlic, chopped fresh rosemary, and thyme.
Rub the herb mixture evenly over the surface of the roast, pressing gently to help it adhere.
Place the roast on a wire rack set inside a roasting pan, fat-side up. If you prefer, tie the roast with kitchen twine to maintain a uniform shape during cooking.
Roast at 450°F (230°C) for 20 minutes to sear the outside, creating a flavorful crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, approximately 1 hour and 40 minutes (adjust based on size). Use a meat thermometer to check the internal temperature.
While the roast is resting, you can prepare an optional pan sauce. Place the roasting pan over medium heat and deglaze with beef broth and red wine, scraping up the browned bits. Simmer until reduced to your desired consistency.
Carve the roast into thick slices and serve with the pan sauce or alongside your favorite sides.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1093 mg | 23% | |
*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.
