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- 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
- 6 tablespoons vegetable oil
- 8 large garlic cloves, chopped
- 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.
Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
Garnish with rosemary sprigs.
- Advance Prep: 1-1/2 cups oak or other hardwood chips, soaked in water to cover for 30 minutes, then drained (optional)
- Total Time: 1-1/2 hours or more, depending on how rare you like your prime rib
- Yield: 8 to 10 servings
- 4 bone (8 pound) prime rib roast (Figure on 1 pound per person: you can always use leftovers.)
- 1 bunch rosemary, torn or cut into 1-inch sprigs
- 6 cloves garlic, peeled and cut into matchstick slivers
- Coarse salt and cracked black peppercorns
- Extra-virgin olive oil for drizzling
Rosemary and Garlic Roast Beef
The holiday season is in full swing. Before you know it, your kitchen will be pumping out glorious platters of food and your dining room will be bustling with friends and family from near and far.
A great dish to serve at your holiday party is this Rosemary and Garlic Roast Beef. Tim and I had it for Thanksgiving since we had the turkey I made for the blog a few days before T-day and I know we’ll be having turkey for Christmas. So it was a great way to spice things up a bit.
The roast did not disappoint! Juicy, garlicky, fragrant and incredibly mouthwatering. And the leftovers made the most amazing sandwiches. ?
Oh, and the mushrooms sautéed in butter and smothered in the roast sauce? PERFECTION! ❤️ I must confess I’m usually not that much into mushrooms. But this dish may have changed that for me! I am now craving mushrooms. How is that even possible? I wish I could go back in time and talk to my 15 year old self, picking the mushrooms off her plate and pushing them to the side. “Hey, girl! That’s ok. One day you will love those slimy things!” (Provided they are sautéed in a bunch of butter, of course.)
So yeah, a flavorful meat dish, crusted with garlic and rosemary and roasted to perfection, plus delicious sauce, plus buttery mushrooms swimming in that sauce equals the reason why your friends will keep asking you to host dinner parties over and over again.
There is no doubt your Christmas party will be way more fabulous if you serve an elegant dish like this. But what about the drinks? Let’s not – never! – forget the drinks!
To pair with your favorite holiday fare, consider Rioja wines . Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont ’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.
I paired our roast with a lovely Rioja Reserva. It was delicious and I am not ashamed to admit the bottle was gone fairly quickly… Oops! We don’t usually drink that much, but when the wine is good there is no chance I’m letting it go to waste.
Rioja’s Reserva and Gran Reserva wines are made from the best vintages and are aged in the bottles by the winemakers before release so you don’t have to. Aged at least three years, and usually longer, before release, these wines have refined character.
A seductive glass of a Reserva Rioja wine is a perfect blend of soft fruits, leathery undertones, and subtle black pepper spice. Reservas offer notes of dark fruits like plums and dried cherries. These wines are ideal with tender, slow roasted game meats and flavorful, hearty beef dishes. The fruits and cracked pepper hints of the wine are a perfect match with the herbal rosemary and garlic that becomes caramelized with this roast as it cooks. Its earthier tones are also a delicious fit with the mushroom and pan glaze that this holiday star is served with.
I also gotta say that this dish is super easy and quick to make and requires minimum prep.
Seriously, when was the last time you hosted a dinner party and still had time to do your make up and hair? I’m usually still in my sweatpants, with my hair looking like a bird’s nest, when the door bell start ringing. Ugh, so stressful! Then I have to rely on Tim to entertain people – not his best trait, I must say – while I hide in the bathroom, trying to look like a decent human being.
With dishes like that, though? You will look like Gisele Bundchen while serving a dish that will leave your guests thinking you’re some sort of Martha Stewart!
You might even have time to open a bottle of Rioja Reserva wines to enjoy while waiting for your friends.
- 1 bone-in beef rib roast (6 1/2 to 7 pounds), room temperature
- Coarse salt and ground pepper
- 3 pounds Yukon gold potatoes, scrubbed and cut into 1 1/2-inch pieces
- 6 garlic cloves, peeled and smashed
- 2 sprigs fresh rosemary
Preheat oven to 400 degrees, with racks in upper and lower thirds. Place beef on a large rimmed baking sheet season generously with salt and pepper. Roast on upper rack for 45 minutes move to lower rack.
Remove 3 to 4 tablespoons of fat from beef and place on a second rimmed baking sheet with potatoes, garlic, and rosemary. Season with salt and pepper and toss to combine place on upper rack.
Roast beef until an instant-read thermometer inserted in the thickest part registers 110 degrees, 45 to 60 minutes more. Remove beef from oven and tent loosely with aluminum foil let rest until internal temperature registers 130 degrees, about 30 minutes.
Continue to roast potatoes, tossing occasionally, until golden, 25 to 30 minutes more. Slice beef and serve with potatoes.
Standing Rib Roast with Rosemary-Thyme Crust Recipe
Check out more great Beef Recipes using various cuts of beef. Also check out how to cook the perfect Classic Prime Rib (Standing Rib Roast).
- 1 (9 to 9 1/2 pound) standing rib roast (Prime Rib Roast with 4 ribs, all but thin layer of fat trimmed*
- Black pepper, coarsely ground
- 1/4 cup Dijon mustard
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 32 fresh baby carrots (green tops trimmed to 1 inch), peeled
- 16 large shallots, peeled
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
- Salt and black pepper
- 2 cups onions, chopped
- 2/3 cup carrots, chopped
- 2/3 cup celery, chopped
- 3 quarts cold water
- 1 cup Zinfandel wine or other hearty red wine
- 4 large fresh thyme sprigs
- 3 large fresh parsley sprigs
- 1/4 teaspoon whole black peppercorns
Important: Before beginning this recipe, please read my web page on purchasing, preparing, and cooking perfect Classic Prime Rib.
Place beef, ribs down or fat side up, in a large shallow roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep.
Sprinkle beef all over with pepper. Spread mustard over the beef. Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests!
In a small bowl, mix together the rosemary and thyme leaves sprinkle over the beef and press lightly with your hand to adhere. Can be prepared to this point 1 day ahead. Cover and refrigerate until ready to cook.When ready to cook, remove roast from the refrigerator.
To cook evenly, the roast must not be COLD - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. If you don't let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!
Preheat oven to 450 degrees F. Position oven rack just below the center of the oven. Roast the roast, uncovered, 15 minutes. Reduce oven temperature to 325 degrees F. and continue to roast an additional 1 hour 30 minutes remove from oven.
Spoon off all but 2 tablespoons drippings and discard. Add carrots and shallots to pan, turning vegetables to coat with the drippings. Sprinkle with additional pepper, if desired. Return the roast (with the vegetables) to the oven continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).
Medium Rare - 125 degrees F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
About 45 minutes before the estimated end of the roasting time, begin checking the internal temperature. NOTE: Play it safe and start checking early, as you don't want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking. When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature). Remove from oven, transfer roast and vegetables to a large platter and cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.
While the roast is resting, discard the remaining drippings from the pan. Place pan over two (2) burners on stove top over medium heat. Add butter and let melt. Add flour, whisking until smooth and just beginning to color, approximately 5 minutes. Whisk in prepared Zinfandel Beef Stock. Boil just until the sauce thickens slightly, whisking often, approximately 10 minutes. Remove from heat and season with salt and pepper to taste.
After slicing the roast, add any accumulated meat juices to the prepared sauce. Serve the meat slices with the cooked vegetables and the sauce
It’s worth the extra effort to make this rich stock, as this slow-simmered taste produces a sauce that far exceeds any made with canned beef broth.
In a large pot over medium-high heat, heat the vegetable oil. Add beef bones and sprinkle with salt and pepper saute until deep brown, turning occasionally, approximately 15 minutes. Using tongs, transfer the beef bones to a large bowl and set aside.
Add onion, carrots, and celery to the pot and sautuntil the vegetables are a deep brown, approximately 10 minutes. Return the beef bones with any juices accumulated back to the pot. Add 3 quarts cold water, wine, thyme sprigs, parsley sprigs, and black peppercorns. Bring just to a boil, reduce heat to medium-low and let simmer until the liquid is reduced to 3 1/2 cups, approximately 3 hours.
Once liquid is reduced, remove from heat, and strain stock into a large bowl discard bones and vegetables. Refrigerate, uncovered, approximately 4 hours or until cold. NOTE: Can be made 3 days ahead. Cover the refrigerate. After refrigerating the stock, remove the congealed fat off the top of the stock and discard.
Stock is now ready to use.
/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.
I’m nearly tempted to make this just for the leftovers. Sandwiches are a favorite of mine and having your own roasted lunchmeat on-hand is quite the treat.
- Cheese Steak Sandwich. The “roastiness” (yes, it’s a word) of the thinly shaved beef sits in ribbons atop a hoagie bun with melted cheese (I prefer sharp cheddar), and caramelized onions. It may not be a Philly cheese steak, but it’s yours — indulge yourself and do as you please.
- Roast Beef Sandwich. Thinly sliced beef, a bit of hearty iceberg lettuce, a swoosh of mayo, and horseradish sauce. It’ll warm you through and through.
- Tacos or enchiladas. Again, slice the beef thinly, spread out your favorite toppings, and make it a no-cook lunch or dinner for yourself. You deserve it.
I have used this recipe every year for at least ten years. I use the Zinfandel Beef Stock recipe to make au jus instead of the gravy. The rub is fantastic. Make sure you salt and pepper the meat liberally, and always get your meat to room temperature! I like to put the rub on the day before and let it sit in the refrigerator overnight, then I pull it out first thing in the morning to get it to room temp. I reversed the cook procedure a few years ago, and now I do a low slow cook then a flash sear for about 15 minutes at the end. It comes out perfectly every time. A couple years ago I bought an iGrill thermometer which I highly recommend. It's the first meat thermometer I've used that is accurate, and it communicates via bluetooth with your phone, so you can really just let the meat cook with confidence. For the au jus, the Zinfandel Beef Stock recipe that is linked on this one is fantastic. We live in wine country, so we use a good zinfandel. I start the stock at least one day before, and I let the bones cook and brown for a while
Excellent! Made for Xmas 2012. Bought a 9 pound for 6 people-way too much meat. Should've done 6 or 5 pound. Gravy was killer--I took the advice of others and bought Veal Demi-Glace from Williams-Sonoma and it was outstanding. I used about 1.5 oz glace in 1 cup water to equal 3 cups stock and then reduced 1 cup red wine (cabernet) to about 3/4 cup. It was outstanding. Also doubled the dijon, added horseradish to rub.
I made this for Christmas dinner and it was a big hit. And, it's very easy to prepare. I found that taking the meat out of the oven at 125 degrees was too rare so I suggest 128 to 130 degrees for medium rare. Make sure that beef is at room temp before it goes in the oven. The meat is very rich so I made an au jus instead of the roux based gravy. I deglazed the pan with 1 cup red wine and added the Zinfendel beef stock and reduced in half.
I ended up making a 4.5lb roast (only had 6 at the table). It was delicious and easy to prepare. What really made it was the sauce. A bit time consuming, but worth every beautiful dark brown drop. Good gravy!
Made this for Christmas dinner and served on top of mashed potatoes. It was a big hit with my guests. The beef was very tender, however I didn't think the flavors of the herbs and mustard came through as much as I would have hoped. The meat marinated with the rub for about 15 hours before cooking. I added the vegetables when the meat temperature hit 100 and then cooked the meat until 135. The vegetables were perfect. As many others suggested, I mixed a Zinfandel wine reduction with purchased veal demi-glace. The sauce was very rich and flavorful.
Bought a boneless eight pounder for this recipe. Used Wegman's own brand of beef stock (that I simmered for about an hour with the parsley, thyme and peppercorns before straining). I cooked it to an internal temp of 137 degrees F for a more medium cooked meat. It was so tasty and juicy! If I hadn't cooked so much other food, I'm sure my guests would've gone back for seconds. There were rave reviews all over and the level of juiciness was unreal! I had the roast on a carving station board under the light and had to keep paper towels hands as the juice wasn't always contained on the board while slicing!! Can't wait to make this again next year!
Absolutely fantastic! I made this for a Christmas dinner party and it was a hit. I roasted the vegetables in a a separate dish because they did not fit in my roasting pan. Just used some of the drippings from the roast to coat. I bought a pre-made veal demi glace and added some reduced wine, which was perfect. Will definitely make this again!
OMG, have now made this recipe countless times, it has become my staple preparation for rib roast. As for the rub, I always add minced garlic(approx.3-4 cloves), and mix it together with the mustard,rosemary and thyme. After applying the rub to the roast I then put it in a x-large ziploc bag and leave marinate at least 24hrs. AMAZING. The simple "jus" that seeps from the roast with the first slice is heavan alone, never mind the gravy.
I made this recipe Christmas Eve. I did take the time to make the zinfandel stock the night before and made the sauce. It was good, but honestly, not as good as a reduction or mushroom wine sauce. I also felt the mustard competed with the wine sauce. This was good, not great. My guests all raved. I'm the picky one.
Incredible taste! I took the time to make the sauce and the taste was unbelievable. I added garlic to the seasoning and cut tiny holes in the roast and inserted small pieces of garlic. This dinner is my new Christmas tradition.
Made this again for the second time. Incredible. Be sure to make the beef stock, my mom is a semi-gourmet chef and claimed it was the best gravy sheɽ ever had.
I grill a standing rib roast for a group of friends every year and tried this recipe for the first time this year. I combined the ingredients for the herb crust with another recipe I like so I doubled the amount of dijon mustard to 1/2 cup and added 2 cloves of minced garlic and 2TB of horseradish while keeping the same amount of herbs. This got rave reviews all around but the star of show was the zinfandel sauce. It's very easy to prepare and so, so savory. Our guests are still talking about how good it was. This is on my 'must make again' list
- 1/4 cup dried ground sumac (see Note)
- 2 tablespoons chopped rosemary leaves
- 1 tablespoon freshly ground black pepper
- One 3-pound chuck eye roast
- Extra-virgin olive oil, for drizzling
- 4 garlic cloves, minced
- 3 tablespoons vegetable oil
Preheat the oven to 375°. In a small bowl, combine the sumac, rosemary and pepper. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and the spice mixture all over the roast and let stand for 10 minutes.
Using butcher&rsquos twine, tie the roast at 1-inch intervals to give it a uniform shape. In a medium ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, about 12 minutes.
Transfer the skillet to the upper third of the oven and roast the meat for about 1 hour, until an instant-read thermometer inserted in the center registers 130°. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve.
Standing Rib Roast with Garlic & Rosemary
Are you intimidated by the idea of cooking big roasts for the holidays? Don’t be! At least in the case of this standing rib roast, or prime rib, it’s easy and always delicious. I cooked a rib roast for our Christmas dinner a few years ago and it instantly became our traditional holiday meal. The meat is so good and flavourful, it doesn’t need much in the way of seasoning. And it practically cooks itself, it needs so little attention. It’s also really hard to overcook, because the high fat content guarantees a juicy, tender meal. Have I sold you on the idea yet?(54 votes, average: 3.67 out of 5)
738kcal, Saturated fatty acids: 26.52g, Total fat: 56.12g, Calories from fat: 505, Cholesterol: 137mg, Carbohydrate: 3.18g, Total dietary fiber: 0.58g, Protein: 30.36g, Sodium: 799mg
- 4 to 5 lb beef rib roast (this is enough for 4 to 6 people – you can easily do a bigger roast and increase the rest of the ingredients. It will also take longer to cook.)
- 4 cloves garlic, thinly sliced
- 2 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 to 3 cups beef broth
- 1 sprig fresh rosemary
- 1 cup red wine
- Preheat oven to 450F and set roast, fat side up on a rack in a large roasting pan. Cut deep slits all over top and sides and push a slice of garlic into each slit. Sprinkle all over with chopped rosemary, salt and pepper.
- Add rosemary sprig and 2 cups beef broth to the bottom of the pan. Roast beef 15 minutes, then reduce oven temperature to 325F and roast another 1 1/2 to 2 hours, until a thermometer inserted into the center of the roast reaches 125F for medium rare and 135F for medium. Remove from oven, transfer to a large cutting board or serving platter, tent with foil and let rest.
- Set the roasting pan with any juices over two elements on the stove set on medium heat. Add 1/2 to 1 cup broth and scrape up any browned bits. Add wine and bring to a simmer. Simmer 5 to 10 minutes, then strain through a sieve to remove solids.
- Thinly slice beef against the grain and serve with sauce.
Protein per serving: 30.36g
Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.