Rosemary Herb Rib Roast
Ingredients
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1 (3-4 rib) standing rib roast (7 to 8 pounds)
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2 tablespoon kosher salt
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2 teaspoons cracked black pepper
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6-7 garlic cloves, minced
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6 springs of fresh rosemary, chopped
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2 teaspoons fresh thyme
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1 1/2 stick unsalted butter, room temperature
Directions
​Preparing the Rib Roast:​
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Pat the rib roast with paper towels to remove any moisture.
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In a bowl, combine butter, garlic, rosemary, thyme, salt and pepper. Stir to mix well; set aside.
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Rub the herb-butter mixture on the rib roast, making sure to cover entire roast. Cover roast with plastic wrap or place in air tight bowl with lid. Set in refrigerator overnight.
Cooking the Rib Roast:
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Remove the rib roast from the refrigerator 2 hours before ready to cook; bring to room temperature. Preheat the oven to 425 degrees.
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Remove plastic wrap from roast and place in a pan large enough to hold it comfortably, bone-side down; Insert a meat thermometer into the center of roast before placing it in the oven.
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Roast 30 minutes at high temperature; reduce the temperature to 325 degrees. Cover rib roast with foil; cook in oven 4 to 4-1/2 hours on low temperature (depending on size of roast).
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Remove roast from oven; allow meat to rest for 30 minutes before slicing to keep roast moist.
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