Herb-Crusted Rib Roast
Makes 6 to 8 servings
  • 6 tablespoons unsalted butter, softened
  • 5 cloves garlic, minced
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon roughly chopped fresh rosemary
  • 1 tablespoon roughly chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 (5-pound) standing rib roast, patted dry
  1. Position oven rack in bottom third of oven, and preheat oven to 375°. Line a small roasting pan with foil; place a wire rack in prepared pan.
  2. In a small bowl, combine butter, garlic, parsley, rosemary, thyme, salt, and pepper. Spread butter mixture generously over rib roast. Place roast, rib side down, in prepared pan.
  3. Bake for 1 hour. Turn oven off, and let roast stand in oven with door closed for 2½ hours. Heat oven to 375°, and bake 30 minutes more. Remove from oven, and let stand for 10 minutes before slicing.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/herb-crusted-rib-roast/