Food Recipe : Herb-Crusted Rib Roast

Herb-Crusted Rib Roast

Transform your dinner into a gourmet experience with this exquisite herb-crusted rib roast, where a generous herbaceous coating transforms a tender boneless rib roast into something unforgettable. Juicy and aromatic, the roast is carefully enveloped in a fragrant blend of garlic, rosemary, thyme, parsley, and butter, then slow-roasted to savory perfection. Enhanced with balsamic vinegar, earthy mushrooms, and vibrant Swiss chard, all cooked beautifully in your favorite Le Creuset cookware, this dish promises rich depth, luxurious texture, and a symphony of flavors in every bite.

Ingredients:

- 1 (4-pound) boneless rib roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 cloves garlic, peels removed
- 2 sprigs rosemary
- 1 tablespoon thyme
- 1/2 cup plus 1 tablespoon butter, divided
- 2 tablespoons parsley
- 1/4 cup balsamic vinegar
- 1 cup beef stock
- 8 ounces shiitake, baby bella or oyster mushrooms
- 3 cups Swiss chard, rinsed and torn into 2-inch pieces

Directions (for Roast):

1. Preheat oven to 350 F.
2. Place the rib roast in the Dutch oven and sprinkle with salt and pepper.
3. In a food processor, combine garlic, rosemary, thyme, 1/2 cup butter and parsley. Pulse until all ingredients are combined into a paste. Spread the paste evenly over the roast about 1/4-inch thick.
4. Bake 2 hours 20 minutes or until meat thermometer reads 145 F for medium rare.

Directions (for Mushrooms and Wilted Greens):

1. Remove the roast from the Dutch oven and set aside, keeping warm. Pour excess grease into a container to discard.
2. Add balsamic vinegar to the pan over medium-high heat. Scrape any brown bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
3. Add 1 tablespoon butter, then the mushrooms. Saute until the mushrooms are soft. Add greens and saute until glossy and wilted, about 3 minutes.
4. Return the roast to the Dutch oven and serve.

Internal Temperatures & Resting

Internal Temperature Targets

• Rare: Remove at ~110 °F, final resting ~117–120 °F.

• Medium-Rare: Remove at ~120 °F, resting ~127–130 °F.

• Medium: Remove at ~130 °F, resting ~137–140 °F.

Let It Rest

Allow the roast to rest—tented with foil—for at least 20–30 minutes before slicing. This step is crucial to let the juices redistribute and avoid a dry cut when slicing.

Best Practices

• Don’t overcook: Prime rib is best enjoyed medium-rare for maximum tenderness. Overcooking diminishes its prized texture.The Spruce Eats

• Probe vs. Poking: Use a leave-in probe thermometer to avoid juice loss. Frequent thermometer pokes will leak precious juices.The Spruce Eats

• Adapt for Boneless Cuts: Since boneless roasts cook slightly faster, reduce time to 14–14.5 minutes per pound if using the high-then-low method.The Wooden Skillet

Quick Visual Guide