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Herb-Crusted Standing Rib Roast
Recipes
Herb-Crusted Standing Rib Roast
8 servings
2 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 1 standing rib roast (4–5 lb)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly cracked black pepper
  • 1 teaspoon minced garlic
  • 1 ½ tablespoons fresh Italian parsley
  • ⅓ cup plain bread crumbs
  • 1 teaspoon dried rosemary
  • 2 tablespoons Dijon mustard

Steps

    1. Preheat oven to 425°F. Season roast on all sides with salt, pepper, and garlic, then place on rack in roasting pan (wash hands). Roast 20 minutes or until browned.
    2. Meanwhile, chop parsley; combine with bread crumbs and rosemary. Remove roast from oven; coat with mustard, then bread crumb mixture.
    3. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 650, Total Fat 51g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 950mg, Total Carb 4g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%