Small Standing Rib Roast with Garlic Herb Butter Recipe
This Small Standing Rib Roast recipe delivers a perfectly seared and oven-roasted beef rib roast with a flavorful garlic and herb butter drizzle. Ideal for a special occasion or hearty meal, this method ensures a juicy, tender roast with a rich crust and aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Main Ingredients
- 1 small standing rib roast (about 4 pounds, 2 ribs)
- 1 tablespoon vegetable oil
- Kosher salt and black pepper, to taste
- 3 cloves fresh garlic, thinly sliced
- 1 tablespoon fresh herbs (parsley, thyme, or chopped rosemary)
- 4 tablespoons unsalted butter
Instructions
- Bring to Room Temperature: Take the rib roast out of the refrigerator about 1 hour before cooking to allow it to reach room temperature, which helps it cook evenly.
- Season the Roast: Generously season the entire roast, including the fat cap, with kosher salt and black pepper to enhance the flavor.
- Preheat the Oven: Center the oven rack and preheat your oven to 350°F (175°C) to prepare for roasting after searing.
- Heat the Skillet: Place a large cast iron skillet or heavy stainless steel pan over medium-high heat. Add 1 tablespoon of vegetable oil and heat until very hot for a proper sear.
- Sear the Roast: Sear the rib roast for about 3 minutes on each side, including the ends, until a deep brown crust forms. The meat should release easily from the pan when ready to turn.
- Roast in Oven: Transfer the skillet with the roast directly to the oven. Roast for 30 minutes, then flip the roast to cook evenly on both sides.
- Monitor Temperature: Begin checking the internal temperature at 45 minutes using an instant-read thermometer. A 4-pound roast will take approximately 1 hour total.
- Remove at Desired Doneness: Take out the roast when it reaches 115°F for rare or 120–125°F for medium-rare for optimal juiciness and tenderness.
- Rest the Meat: Let the roast rest for 15 minutes on a cutting board with grooves to collect drippings; this allows juices to redistribute.
- Prepare Garlic Herb Butter: While the roast rests, melt unsalted butter in a small saucepan over medium heat with sliced garlic, fresh herbs, a pinch of salt, and black pepper. Heat gently without browning the garlic, then strain the garlic out.
- Slice and Serve: Remove any strings from the roast, stand it on the bone side, and slice. Lightly spoon or drizzle the garlic herb butter over the slices before serving for enhanced flavor.
Notes
- Allowing the roast to come to room temperature ensures even cooking.
- Searing locks in juices and creates a flavorful crust.
- Using an instant-read thermometer is key to achieving desired doneness.
- Resting the meat prevents juices from running out when sliced.
- Be careful not to brown the garlic in the butter to keep the flavor delicate.
- Use fresh herbs like parsley, thyme, or rosemary depending on preference.
