Herbed Rib Roast Recipe

Name: Herbed Rib Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs); 1 tablespoon whole black peppercorns; 2 bay leaves (not California); 1 tablespoon kosher salt; 3 garlic cloves; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 tablespoon olive oil; 2 cups beef broth; 1 small fresh rosemary sprig; 1 small fresh thyme sprig; 1 garlic clove, smashed

Servings: persons

1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

1
Trim all but a thin layer of fat from roast.
2
Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar.
3
Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle.
4
Stir in oil.
5
Rub paste all over roast.
6
Transfer roast to a rack set in a small flameproof roasting pan.
7
Marinate, covered and chilled, at least 8 hours.
8
Let roast stand at room temperature 1 hour.
9
Preheat oven to 450F.
10
Roast beef in middle of oven 20 minutes.
11
Reduce temperature to 350F and roast beef until a thermometer inserted into center of meat registers 110F, 1 1/2 to 1 3/4 hours more.
12
Transfer beef to a large platter and let stand, uncovered, 25 minutes.
13
(Meat will continue to cook, reaching about 130F for medium-rare.)
14
Skim fat from pan juices.
15
Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits.
16
Transfer to a small saucepan and add any juices that have collected on platter.
17
Gently simmer 10 minutes.
18
Skim fat and season jus with salt and pepper.
19
Put slices from roast and serve with jus.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), 1 tablespoon whole black peppercorns, 2 bay leaves (not California), 1 tablespoon kosher salt, and more.

Yes, Herbed Rib Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Rib Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions