Ingredients
- 20 sprigs of fresh thyme
- Rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil
- 2 sticks unsalted butter, cut up
- 8-10 pound bone-in standing rib roast trussed and Frenched
- 2 pounds of assorted coloured baby potatoes
- Salt and pepper to taste
- Horseradish sauce
Instructions
- Preheat the oven to 450°.
- Season the roast well on all sides with salt and pepper and place in a roasting pan.
- Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
- Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
- Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° – 115° internally using a thermometer. Tip: Check the temperature of it after 60 minutes to see how it's cooking.
- With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
- Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
- Slice and serve.
This savoury, herb-crusted rib roast with perfectly roasted baby potatoes is a show-stopping Easter feast that’s sure to bring everyone together around the table—don’t forget the horseradish sauce for the perfect finishing touch!
