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Herb-Crusted Standing Rib Roast

Posted by Peggy on December 24, 2009

Herb-Crusted Standing Rib Roast
Recipe: Herb-Crusted Standing Rib Roast


  • 1 standing rib roast, 10-12 pounds
  • 2 tablespoons minced garlic
  • 1/2 cup prepared horseradish
  • 2 tablespoons chopped fresh rosemary or thyme, plus extra sprigs for garnish
  • 1/2 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 1/2 pound mushrooms, wiped clean and sliced*
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups beef stock
  • 2 tablespoons unsalted butter, optional


  1. Make a paste by combining the garlic, horseradish, herbs, salt, pepper, and olive oil. Massage the paste over the entire roast. Allow the seasoned beef to come to room temperature 90 minutes prior to roasting.
  2. Preheat the oven to 350˚.
  3. Lay the beef in a large, oiled roasting pan with the bone side down. Place the pan in the oven. Roast the beef until the internal temperature of the meat, inserted into the thickest part of the beef on an instant-read thermometer, registers 125˚ for medium rare, 2-3 hours. Remove roast from oven, tent with foil, and let rest for 30 minutes before carving.
  4. While the meat rests, strain and pour pan drippings into a medium-sized sauce pan. Over medium heat, sauté mushrooms in pan juices until just softened, 1-2 minutes. Remove mushrooms from pan and reserve.
  5. Add the wine to the pan juices and bring to a simmer until reduced by half. Whisk in the flour, then slowly add the broth, while whisking, and continue to cook, whisking until sauce thickens into a gravy, 10-15 minutes. For a richer flavor, melt butter in hot gravy, if desired. Return mushrooms to the gravy and serve with sliced roast, garnished with fresh herbs.

*Use button or cremini mushrooms for a milder flavor; porcini or morels for an intense, unctuous flavor.

Active time: 30 minutes

Rest time: 90 minutes

Roast time: 2-3 hours

Number of servings (yield): 12

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