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Herbed Rib Roast Recipe

Herbed Rib Roast Recipe photo by Taste of Home

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This spectacular roast is the star of any special meal my wife, Linda, and I host. A simple dry rub delicately seasons the tender juicy meat. When we set this entree in front of guests, they rave about it. -Ron Poole, Saluda, North Carolina

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Herbed Rib Roast Recipe

Prep: 10 min. Bake: 1-3/4 hours + standing

Yield: 10-12 Servings

10 105 115

Ingredients

1/4 cup all-purpose flour
2 tablespoon snipped fresh rosemary
2 teaspoons seasoned salt
2 teaspoons garlic pepper or seasoned pepper
2 teaspoons ground mustard
1 beef ribeye roast (4 to 6 pounds), trimmed and tied

Directions

In a small bowl, combine the flour and seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.

Originally published as Herbed Rib Roast in Taste of Home October/November 2002, p41

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Herbed Rib Roast

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Reviewed on Jan. 01, 2012 by doreensanzone

My mother-in-law makes this nearly every Christmas and I tried it today. Fantastic! Super easy, except for estimating its time-of-completion, so that side dishes will be ready at the same time. I took it our at 140 degrees, let it sit for 15 minutes. The center was medium rare, the ends medium. Perfect and tender!

Reviewed on Dec. 05, 2009 by cwbuff

Easy and scrumptious! Recipes like this make you look like a gourmet cook with little effort! Next time I'll try heating the oven to 550 and then immediately turning it down to 350 to sear the roast.

Reviewed on Dec. 26, 2008 by castlek

Delicious! The roast I used was 2.5 pounds. Used a meat thermometer and stopped cooking the roast at 135 degrees amd then let rest, covered for about 20 mins. Absolutly perfect.