For a centerpiece that’s sure to impress, look no further than this foolproof rib roast recipe. Perfect for holiday feasts or special gatherings, this recipe ensures a beautifully tender and flavorful roast every time. With a robust blend of seasonings and a method that guarantees a crispy exterior while maintaining a succulent interior, this rib roast will make you look like a culinary genius. The key is in the careful seasoning, the precise timing, and the resting period that allows the juices to redistribute. Even if you’re a novice in the kitchen, this recipe simplifies the process and delivers exceptional results.
Ingredients:
- 1 bone-in rib roast (4-5 pounds)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup beef broth
- 1/2 cup red wine (optional)
Instructions:
- Preheat Oven and Prepare Roast: Preheat your oven to 450°F (230°C). Pat the rib roast dry with paper towels and let it come to room temperature, about 30 minutes.
- Season the Roast: In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika. Rub this mixture all over the rib roast, ensuring it’s evenly coated.
- Roast: Place the roast, bone side down, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, being careful not to touch the bone. Roast in the preheated oven for 15 minutes to develop a sear.
- Lower the Temperature: After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the thermometer reads 125°F (52°C) for medium-rare, about 1.5 to 2 hours. Adjust the cooking time based on your preferred doneness and the size of the roast.
- Rest the Roast: Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 20 minutes. This step is crucial for juicy, evenly cooked meat.
- Make the Gravy (Optional): While the roast is resting, place the roasting pan on the stovetop over medium heat. Add beef broth and red wine, scraping up any browned bits from the pan. Simmer for 5-10 minutes, then strain if desired.
- Serve: Carve the roast between the bones into individual ribs or slices, and serve with the gravy if using.
Enjoy your perfectly roasted rib roast, a guaranteed crowd-pleaser that combines simplicity with spectacular results!
