Sunday Rib Roast
Elevate your weekend dinner game with this classic and flavorful Sunday Rib Roast recipe! Featuring a succulent bone-in standing rib roast coated in a fragrant blend of kosher salt, freshly cracked black pepper, minced garlic, and aromatic fresh herbs like rosemary and thyme, this dish is a celebration of bold, savory flavors. The roast develops a golden, crispy crust thanks to a high-temperature sear, followed by a slow roast to achieve your perfect level of doneness. Finish it off with a rich pan sauce made from the roast's drippings, beef broth, and melted butter for an indulgent touch. With minimal prep time and mouthwatering results, this show-stopping rib roast is guaranteed to become the centerpiece of your Sunday dinner tradition. Perfectly tender, easy to prepare, and full of robust flavors, it’s the ultimate comfort food for gatherings and special occasions.
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Recipe Information
Ingredients
- 1 roast bone-in standing rib roast (about 5-6 lbs)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly cracked
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 tablespoons unsalted butter
Instructions
1. Remove the rib roast from the refrigerator and let it come to room temperature for about 1 hour before cooking. This ensures even cooking.
2. Preheat your oven to 450°F (232°C).
3. In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme. Add the olive oil to form a paste.
4. Pat the rib roast dry with paper towels. Generously rub the herb and garlic paste all over the outside of the roast, making sure to cover all surfaces evenly.
5. Place the roast on a rack set inside a large roasting pan, with the rib side down and the fat side up.
6. Roast in the preheated oven for 20 minutes to create a flavorful crust.
7. Lower the oven temperature to 325°F (163°C). Continue cooking the roast until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This typically takes about 1.5 to 2 hours depending on the size of the roast.
8. Remove the rib roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 20 minutes before carving. Resting helps the juices redistribute.
9. While the roast rests, place the roasting pan with the drippings over medium heat on the stovetop. Add beef broth and scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes and whisk in the unsalted butter to create a simple pan sauce.
10. Slice the roast between the ribs to serve individual portions. Serve with the pan sauce drizzled over the slices, and enjoy a perfect Sunday dinner!
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 671 mg | 14% | |
*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.
