Garlic Herb Rib Roast with Rosemary and Fresh Thyme
A five-pound bone-in rib roast coated with olive oil, minced garlic, rosemary, and thyme, then cooked using two oven temperatures.
Ingredients
Roast and coating
- 1 5-pound bone-in standing rib roast Fully thawed; about 2–3 ribs
- 2 tablespoons olive oil
- 4 cloves garlic Finely minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 teaspoons fine salt
- 1 teaspoon black pepper
Instructions
- Heat the oven to 450°F and arrange the thawed 5-pound roast bone-side down in a suitable roasting pan. Pat the surface dry.
- Blend minced garlic with olive oil, chopped rosemary, thyme, fine salt, and pepper. Spread over the beef.
- Cook at 450°F for 20 minutes. Turn the oven down to 325°F and continue roughly 100–150 minutes, allowing additional time when necessary.
- Measure several central locations with a meat thermometer, avoiding bones and fat seams. Keep roasting until each checked area is at least 145°F; tent darkening herbs with foil if needed.
- Transfer to a clean carving board for a 20-minute rest. Cut away twine, separate the rib bones, and carve across the grain.
Notes
The estimated cooking window is not a doneness test. This roast must reach 145°F before leaving the oven, followed by at least a 3-minute rest; 20 minutes is specified here. Larger or differently shaped roasts need different timing.