Herbed Rib Roast Recipe

4.5 3 3
Herbed Rib Roast Recipe
Herbed Rib Roast Recipe photo by Taste of Home
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Herbed Rib Roast Recipe

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4.5 3 3
Publisher Photo
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours

Ingredients

  • 1 beef ribeye roast (4 to 5 pounds)
  • 2 to 3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried marjoram

Directions

Cut 15-20 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8-10 servings.
Originally published as Herbed Rib Roast in Country Woman Christmas Annual 1999, p28

  • 1 beef ribeye roast (4 to 5 pounds)
  • 2 to 3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried marjoram
  1. Cut 15-20 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8-10 servings.
Originally published as Herbed Rib Roast in Country Woman Christmas Annual 1999, p28

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aug2295 User ID: 4631582 245369
Reviewed Mar. 13, 2016

"Awesome roast. The cooking time was underestimated for me - it was very rare at 2 hours, needed a bit more time. Served with chimichurri, yum."

MY REVIEW
wasoongu User ID: 1077273 84793
Reviewed Dec. 25, 2012

"I made this for Christmas dinner and it was lovely. Everyone went on and on about how delicious the food was, to the point that I was embarrassed and had to find a way to change the subject. :0)

I served it alongside au gratin potatoes (TOH recipe), sauteed green beans, homemade rolls, and cranberry punch."

MY REVIEW
PamRix User ID: 1367103 44445
Reviewed Oct. 18, 2010

"My family loved the herb dry rub! I have mixed up a shaker bottle of it to keep ready for hamburgers and meatloaf/meatballs. I also used it on vension steaks. When I use it on hamburger and meatballs I use garlic powder instead of garlic cloves. Also tried it on vension and it was excellent. For vension Iput rub with garlic powder in a pie pan and coated both sides of venison steak and put into fry pan with hot olive oil.

My family isn't big on pepper so I did reduce the pepper just a bit.
Fantastic recipe!"

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