Holiday Rib Roast with Garlic-Herb Crust
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 8–10
Estimated time: About 3 hours, depending on size
Ingredients
- 1 NYPB rib roast
- Kosher salt and black pepper
- 4 garlic cloves
- 2 tablespoons chopped rosemary
- 2 tablespoons olive oil
- Prepared horseradish sauce
Method
- Step 1: Salt the roast in advance and refrigerate uncovered when time allows.
- Step 2: Bring the oven to 450°F. Mix garlic, rosemary, pepper, and oil, then coat the roast.
- Step 3: Roast for 20 minutes, lower the oven to 325°F, and continue until the center reaches a safe temperature.
- Step 4: Rest at least 20 minutes before carving; the temperature can continue to rise during the rest.
- Step 5: Remove the bones if needed, slice across the grain, and serve with horseradish sauce.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.