Main Course Meat Dishes forum: Garlic Crusted Rib Roast

Views: 18, Replies: 11 » Jump to the end
ImageKatg
Nov 15, 2010 11:45 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Garlic Crusted Rib Roast

Thumb of 2010-11-16/Katg/b3360a


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
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
1 Tablespoon 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.

Thumb of 2010-11-16/Katg/51b612


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 to rest for 10 or 15 minutes which will help it retain it's juices.
ImageDutchlady1
Nov 16, 2010 4:12 AM CST
Name: Hetty
Sunny Naples, Florida
My mouth is watering.
Imagekevin51
Nov 17, 2010 2:51 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Kathy, it's only about 2:50a.m. at the moment and after seeing your roast, I'm already hungry.
I had a recipe similar to yours which called for 1/8 tsp. cardamom and it was great. Now, this week-end, I simply must make the one for which you gave the recipe. I can tell, it will be forever before the week-end arrives.
Thanks,
Lee
Kevin51
ImageKatg
Nov 17, 2010 11:21 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Lee:

Isn't that a beautiful piece of meat? YES...add the cardamom! Just watch the temp. I found the more you opened the door to check on the roast, the longer it took. Hilarious! I took mine out at about 135 and let it sit for about 20 minutes and it was just a tad too rare...That 500 degree in the beginning, does wonders though!

Let us know how you make out!
Imagekevin51
Nov 23, 2010 6:44 PM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Yes, Kathy, I'll have to agree the 500 degree heat really makes the difference. I still can't view the pic. without getting hungry and I'm already stuffed. Again, thanks for sharing. Lee
Kevin51
Imagekevin51
Nov 30, 2010 8:50 PM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Kathy, I can't help but remembering the rib roast. Maybe by Christmas, I'll have saved enough to buy one AND I'm going to use your recipe. Might I share with you the outcome? Lee I tip my hat to you.
Kevin51
ImageKatg
Dec 1, 2010 10:40 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Oh please do Lee! I think Christmas is a pretty good time for buying Rib Roasts. It's New Years when they really soar up in price! Please keep me posted.
Imagekevin51
Dec 14, 2010 12:27 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Hello Kat, I wanted to let you know that I've put in my order for the rib roast; I know him and I told him it needed to be a perfect selection. If it's not exactly what I want, I think I'll just, just....cry. Crying
Will still report the results to you. Lee
Kevin51
ImageKatg
Dec 15, 2010 3:30 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Lee: Seems that Rib Roast is on sale right now before the Big Day! Was $5.79 a lb at my local store yesterday. Really good looking roasts too!
ImageKatg
Dec 15, 2010 3:33 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Something else you can do Lee is to sit it on a nice bed of cut-up veggies (mushrooms/carrots/onions) in the roastpan with about 1 cup of red wine. Gives a real nice basting sauce.
ImageKatg
Dec 20, 2010 7:21 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Lee: If you're still planning on cooking a standing rib roast - Check this out! I cooked this yesterday for friends and it was a big hit! Similar to this recipe with a little addition of extra flavor:

Anne Burrells Standing Rib Roast

Imagekevin51
Jan 20, 2011 5:51 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Katg, made the ribe-eye roast for Christmas and it was MORE than perfect. Thank you. L. Hurray!
Kevin51

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