La Cucina di Kat: Garlic Encrusted Rib Roast


This is a really nice way to prepare a rib roast. I know it sounds like a lot of Garlic but it really isn't overpowering when it's finished roasting. For this recipe I used an 8lb - 4 rib roast which would easilly feed 8-10. Unfortunately, I was in such a hurry to get things on the table I didn't have a chance to take a photo of the finished product. It was beautiful though and the crust is delicious! Use a meat thermometer as temperatures vary in ovens!

1 8lb rib roast
10 cloves garlic
3 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
2 Tablespoons of finely chopped spices -
(Rosemary, thyme, oregano)

Chop or mince the garlic fine. Mix it with the 2 tablespoons of olive oil as well as the kosher salt, pepper and finely chopped spices.

Place the roast in a roasting pan with the fatty side up. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature - about an hour.

Preheat the oven to 500 degrees. Put the roast in for 20 minutes at 500 and then reduce the temperature to 325 degrees and continue roasting for an additional hour and 30 minutes. For medium rare the internal temperature of the roast should be at 145 degrees. Keep an eye on your temperature probe and adjust your time accordingly depending on the size of your roast, etc..

Before carving, let the roast rest for 10 or 15 minutes which will help it retain it's juices.




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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg