There really isn’t much I like more than Prime Rib and this Garlic and Herb Standing Rib Roast Recipe is so dang tasty it should be made in my household more often. I usually make a standing rib roast a few times a year and it’s almost always over the holidays. I just get so sick of eating turkey all the dang time that there is no reason to not change up the menu and make something different. My dad snapped about 10 years ago and literally said screw it, I don’t care what everyone else wants to eat, I want a dang prime rib. He, like me, gets so sick of eating turkey for every holiday that even if it’s every few years, it’s good to change things up. The only knock, if there is one, is that a rib roast is an expensive piece of meat to buy. It can be 2 or 3 times more than a turkey, but dang can you do so much with it and it cooks in less time. You can crust with herbs, garlic, onions, mustard, etc. and the leftovers are far better than a turkey sandwich. We are talkin steak sandwiches, philly cheese steak sandwiches, pulled beef tacos, beef chili, the list goes on. In any event if you are like me and want to change things up a bit this year, then I highly recommend starting with this Garlic and Herb Standing Rib Roast Recipe.
and a big pinning pic!
Garlic and Herb Standing Rib Roast Recipe
- 6 to 7 pound bone-in rib roast
- 1 finely minced shallot
- 1/2 cup of finely minced garlic cloves
- 1/3 cup of fresh thyme leaves
- 1/3 cup of fresh chopped rosemary
- 6 tablespoons of olive oil
- 1 roughly chopped yellow onion
- 2 roughly chopped carrots
- 2 roughly chopped stalks of celery
- Kosher salt and fresh cracked pepper to taste
In a small bowl mix together the shallots, garlic, thyme, rosemary, salt and pepper. Next add the rib roast to a large bowl and add the garlic and herb mixture all over the rib roast.
Make sure most of the garlic and herbs are on the top side of the rib roast.
Place a rack in a pan and lay down the roughly chopped onion, celery and carrots. Place the rib roast on top.
Roast in the oven on 375° for 90 to 120 minutes for a medium rare internal temperature.
Let the meat rest for 5 minutes before slicing.