Rib Roast with Garlic Crust

Rib Roast With Garlic Crust Recipe

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Elle Grimm



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garlic heads
8 lb
three rib beef roast
1 1/2 lb
1 lb
3 Tbsp
parsley, chopped
1 tsp
black peppercorns, freshly cracked
1 tsp
tarragon, fresh minced
salt to taste
1/4 c
dry red wine
beef bouillon cube
1 1/4 c

How to Make Rib Roast with Garlic Crust


  • 1Remove any loose papery skin from garlic, leaving heads intact.
  • 2In a large roasting pan, place roast, fat side up, and garlic.
  • 3Insert a meat thermometer into center of roast being careful that the point does not touch the bone.
  • 4Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare, 23 to 25 minutes per pound or until of desired doneness.
  • 5Meanwhile, cut each onion lengthwise in half.
  • 6Peel carrots and parsnips; cut each lengthwise in half if large.
  • 7After roast has roasted 1 hour, remove garlic and cool until easy to handle.
  • 8After beef has roasted 1 1/2 hours, add onions to drippings in roasting pan, turning to coat with drippings.
  • 9Roast 45 minutes, turning onions occasionally until fork tender.
  • 10While beef and onions are roasting, press soft, cooked garlic from each clove into a bowl.
  • 11Stir in parsley and black pepper; set aside.
  • 12In a 12" skillet over high heat, heat 3/4" water and carrots to boiling.
  • 13Reduce heat to low; cover and simmer about 15 minutes or until tender.
  • 14Drain; add minced tarragon, 1 tablespoon butter and 1/4 teaspoon salt.
  • 15Keep warm.
  • 16In a 10" skillet over high heat, cook 3/4" water and parsnips to boiling.
  • 17Reduce heat to low; cover and simmer about 15 minutes or until tender.
  • 18Drain parsnips; remove to plate.
  • 19In the same skillet over medium heat, cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden brown, stirring.
  • 20Return parsnips to skillet, turning them to coat with butter; keep warm.
  • 21When onions are done, remove to a bowl; keep warm.
  • 22Evenly spread garlic paste mixture over beef.
  • 23Roast about 30 minutes longer or until coating is golden and beef is of desired doneness.
  • 24When beef is done, place on a warm large platter with carrots, parsnips and onions.
  • 25Keep warm while preparing red wine au jus gravy.
  • 26Skim any fat from meat drippings; add red wine, bouillon and 1 1/4 cups water.
  • 27Over medium heat, heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom of pan.
  • 28Serve beef roast with red wine au jus.

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About Rib Roast with Garlic Crust

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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