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April 12, 2017

Rosemary Garlic Herb Rib Roast

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Rosemary Garlic Herb Rib RoastThe first time my youngest son had prime rib at home, he asked if we could have it everyday. My husband and I then explained to him that is was on the expensive side and he should stay in school, get good grades so he could get a good job and afford prime rib to eat everyday. Then we went on to explain why it’s probably not healthy to eat prime rib or red meat everyday.

All these years later, he still loves prime rib as does our older son. We usually only have it around a holiday because our supermarket always has the roast on special. I usually buy an extra to have on hand in the freezer but I wanted to experiment so we had one over the weekend.

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20 some years ago we bought a Showtime Rotisserie. “Set it and Forget It” was their marketing slogan. I remember when we first got it we watched the whole chicken we were cooking baste itself and we were thrilled with the result. Moist and juicy. No more buying store bought rotisserie chicken. I can make my own and I have made many through the years. Well, this is our third rotisserie, we use it so much. I put whole chickens, prime rib, eye of the round and pork tenderloin on it plus I use the baskets for chicken breasts and vegetables. I made this roast on the rotisserie and it was perfect. The rosemary garlic butter added so much flavor. I was excited because I harvested the rosemary from my relatively new garden.


If you don’t have a rotisserie, you can certainly make this in a conventional oven and those instructions are in the notes. Oh, and it’s also National Garlic Month. Garlic lovers can celebrate with this roast!

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Rosemary Garlic Herb Rib Roast

Rosemary Garlic Herb Rib Roast

Ingredients

  • 1 4 - 6 pound standing rib roast
  • 1 stick of unsalted butter
  • 3 cloves garlic, finely chopped
  • 2 springs fresh rosemary, finely chopped
  • Salt and pepper to taste

Instructions

  1. Bring roast to room temperature.
  2. In a small saucepan melt the butter with the chopped rosemary, garlic, salt and pepper.
  3. Place the roast on the rotisserie spit. Cooking time will vary according to size of roast and you rotisserie. Cook per instructions for your rotisserie.
  4. Let rest 10 - 15 minutes prior to carving.

Notes

For oven preparation: Preheat the oven to 450°F. 2. Prepare the meat according to directions above. Roast on a rack in a shallow pan for 25 minutes. 3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

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This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Wednesday

  • Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
  • Cinnamon Crescent Rolls by Tip Garden
  • Individual Easter Breads by Cooking With Carlee
  • Tomato Asparagus Quiche by Caroline’s Cooking
  • Peeps Whoopie Pies by Palatable Pastime
  • Rosemary Garlic Herb Rib Roast by Family Around The Table
  • Honey butter Peas and Carrots by Jolene’s Recipe Journal
  • Pea and Pasta Salad by A Kitchen Hoor’s Adventures
  • Roasted Eggplant Salad by A Day in the Life on the Farm

In case you missed them, here’s Monday and Tuesday’s #EasterRecipes

Monday

  • Deviled Ham Bites by A Kitchen Hoor’s Adventures
  • 30 Minute Dinner Rolls by Amy’s Cooking Adventures
  • Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
  • Easy Citrus Ham by Jolene’s Recipe Journal
  • Sausage and Vegetable Strata by A Day in the Life on the Farm
  • Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
  • Dipped Strawberry Carrots by Family Around The Table
  • Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
  • Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
  • Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

  • Italian Easter Bread by Palatable Pastime
  • Carrot Cake Pancakes by Sew You Think You Can Cook
  • Torta Salata Pasquale by A Day in the Life on the Farm
  • Dill Roasted Radishes by A Kitchen Hoor’s Adventures
  • Roasted Parmesan Asparagus by Family Around The Table
  • Praying Arm Pretzels by Amy’s Cooking Adventures
  • Creamy Coconut Mini Tarts by Making the Most of Naptime

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Related

Filed Under: Beef, Christmas, Company Worthy, Easter, Entertaining, Sunday Dinner Tagged With: garlic, prime rib, rosemary, rotisserie cooking, standing rib roast

Reader Interactions

Comments

  1. Carlee says

    April 12, 2017 at 8:25 am

    Mmmmmmmm! We love a good rib roast. Now I want a rotisserie!

    Reply
  2. Wendy Klik says

    April 12, 2017 at 11:32 am

    My son loves prime rib too. I try to make it each time he comes home on leave.

    Reply
  3. Jan Thomas says

    April 12, 2017 at 3:58 pm

    My family would love this! Looks so tender and juicy!

    Reply
  4. Christie says

    April 12, 2017 at 6:58 pm

    You can never go wrong with a good rib roast!! Looks and sounds delicious.

    Reply
  5. Val - Corn, Beans, Pigs & Kids says

    April 12, 2017 at 10:17 pm

    This looks so good and I love garlic! Happy National Garlic Month!

    Reply
  6. Lauren says

    April 14, 2017 at 12:12 am

    I don’t particularly care for ham, so always do pork for Easter. Might have to throw this roast on the menu next year! Or maybe Father’s Day!!

    Reply
  7. Bintu | Recipes From A Pantry says

    November 25, 2018 at 7:13 am

    Oh this looks absolutely delicious and so full of flavour! Love a rib roast!

    Reply
  8. Holly Flaxbeard says

    November 25, 2018 at 8:57 am

    Oh this screams holiday food! I can see my extended family gathering around the table ready to enjoy this meal. Easter, Christmas, New Years, the possibilities are many!

    Reply
  9. Natalie says

    November 25, 2018 at 9:57 am

    Looks so delicious and would make a great healthy dinner!

    Reply
  10. Jacqueline Debono says

    November 25, 2018 at 10:58 am

    Your rib roast looks perfect. I don’t have a rotisserie so would have to make it in the oven. But love the garlic rosemary butter idea. Do you serve that separately like a gravy or baste the meat with it?

    Reply
  11. Sherri says

    November 25, 2018 at 12:48 pm

    LOL! Reminds me of my 10-year old and the first time she tried prime rib. She was totally hooked! We have one of those “set it and forget its” too…somewhere…in the garage. 😉 Maybe we’ll have to bust it out to try this amazing prime rib you’ve got me drooling over. Gorgeous! 🙂

    Reply

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About Me

I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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Ellen Folkman and Family Around The Table 2010-2019. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

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