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Active Time
20 min
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Total Time
1 day (includes marinating)
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.
This recipe was developed forGourmetmagazine's December 2009 issue. Unfortunately,Gourmetwas shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted ithere.
Ingredients
8 servings
Step 1
Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
Step 2
Let roast stand at room temperature 1 hour.
Step 3
Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
Do Ahead
Step 4
Beef can be marinated 1 day ahead.
To make a roasted garlic garnish that’s as beautiful as it is delicious, halve a few heads crosswise and roast, cut sides down, on a well-oiled sheet of nonstick foil at 350–400°F until caramelized and tender.
How would you rate Beef Rib Roast with Garlic and Rosemary?
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Reviews (6)
Back to TopI have used this recipe every Christmas for probably 20 plus years. It's perfect. I have also rubbed it with butter and coated the whole thing in Montreal steak seasoning. Also, very good : )
Anonymous
New Bern NC
12/24/2022
Don't listen to anyone saying this is not a great way to cook a roast. This method worked great, and produces amazing results. I used fresh rosemary, and could have added more. The rosemary and garlic were perfect together. So simple, and so tasty. Will make this again.
modzart3285
12/26/2018
Lowering the heat to 250 and cooking until internal temp reachs 145 degrees F. Will yield a better tasting roast. Plan on cooking for about 35 minutes per pound. Some way wish to reduce the rosemary and replace with thyme.
georgebuchanan
Plano, Texas
12/15/2018
The approach is quite dated and results in a roast in which the external part of the roast is medium to even medium well with a reddish medium rare to rare center. Sadly that external part includes the spinalis muscle the best part of the cow. A modern approach is to cook at lower temps till nearly down and then finish at high heat
Fracmeister
Houston TX
12/15/2018
I’ve been using this recipe for about 5 years at Christmas and it produces superb results. I added in smoked paprika in the spice rub and feel it really adds a depth of flavor. Never tired the “modern” way of cooking a rib roast since I only cook it once a year and this produces a delicious roast. Too expensive to experiment! Happy holidays!
IslandZia
San Juan Island WA
12/24/2022
