Easy Rib Roast with Roasted Garlic and Herbs

Easy Rib Roast with Roasted Garlic and Herbs

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  • Prep Time


  • Total Time


  • Servings



  • 2

    heads garlic, tops cut off to expose the cloves

  • EVOO, for drizzling

  • Salt and pepper

  • 8

    tablespoons (1 stick) butter, at room temperature

  • Leaves from 4 sprigs fresh rosemary, finely chopped

  • Leaves from a few sprigs fresh marjoram, finely chopped

  • 2

    tablespoons fresh thyme leaves, chopped

  • 1

    boneless beef rib roast (10 to 12 lbs.), at room

  • Mom's Horseradish Sauce

  • 2

    cups sour cream or creme fraiche

  • ½

    cup unsweetened applesauce, preferably organic

  • ¼

    cup fine dry breadcrumbs

  • ¼

    cup minced fresh chives

  • ¼

    cup prepared horseradish or 3 tbsp. grated peeled fresh horseradish root

  • Salt and pepper

  • directions

  • In a bowl, combine all the ingredients. Let stand until the breadcrumbs soften, about 15 minutes. Adjust the seasonings.


Position a rack in the center of the oven; preheat to 400 degrees . Drizzle the garlic with EVOO; season with salt and pepper. Wrap in foil; roast until tender and caramel in color, about 40 minutes. When the garlic is done, reduce the oven temperature to 325 degrees . When cool enough to handle, squeeze the roasted garlic into a bowl; mash to a paste. Add the butter, rosemary, marjoram and thyme; season. Coat the roast with the herb butter; stand it up in a roasting pan. Cook the roast until it registers 125 degrees to 130 degrees on an instant-read thermometer (for medium-rare), about 2 3/4 hours. Let the roast rest, covered with foil and a kitchen towel, for 1 hour. Carve and serve with Mom's Horseradish Sauce.


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