Rib Roast with Garlic Crust

Rib Roast With Garlic Crust

No Photo

Have you made this?

 Share your own photo!

Elle Grimm



★★★★★ 1 vote



  • 2
    garlic heads
  • 8 lb
    three rib beef roast
  • 10
  • 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
  • 1
    beef bouillon cube
  • 1 1/4 c

How to Make Rib Roast with Garlic Crust


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

Printable Recipe Card

About Rib Roast with Garlic Crust

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

Show 1 Comment & Review

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes

All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]

Tasty Pork Recipes Your Family Will Enjoy

Tasty Pork Recipes Your Family Will Enjoy

Some nights I can’t figure out what to make for dinner. I love chicken, but that can get old. Another go-to protein of mine is pork. When I’m looking to get an easy and tasty meal on the table, pork can be very versatile. It has a more savory flavor than chicken, but still mild. […]

6 Hash Recipes to Make for Breakfast

6 Hash Recipes to Make for Breakfast

Whether you’re looking for an easy breakfast idea or a way to use up leftovers, hash is the answer! Hearty, yummy, and easy to tweak to your taste buds, check out these delicious hash recipes to make for your next family meal.