How to Cook a Standing Rib Roast

Herb Crusted Rib Roast

Herb Crusted Rib Roast

Copyright 2016, by Jacqueline, all rights reserved

Herb Crusted Standing Rib Roast

Serves 10-12

How to cook a succulent roast, dripping with juicy and bursting with flavor? Look no more. Tantalize the senses and impress your guests with this easy to cook herb crusted roast.

The secret?

Butter. An herb butter rub seals in moisture and browns the exterior into a crackling crust.

And do yourself a favor.

Buy yourself a meat thermometer and never play the guessing game again – prodding, poking and cutting into the meat trying to determine if it is done. A thermometer is worth its weight in gold. Anxiety is banished forever.

Another secret?

Let the meat rest covered for 30 minutes before you carve it. The meat will cook further and the juice will stay in the meat, instead of escaping onto the plate. You get to relish each and every juice filled savory bite.

Essential Tools:

Roasting Pan with rack

Meat Thermometer


1 standing rib roast of beef (about 5 pounds)

20 cloves garlic peeled

1 TBS fresh rosemary leaves

1 TBS fresh thyme leaves

4 TBS softened butter

1 TSP salt

1/2 TSP coarse ground black pepper

Add 2 cups beef stock, wine, or water to bottom of pan (optional au jus)


Remove roast from refrigerator two hours before cooking to warm to room temperature.

Herb Butter: Add garlic cloves, rosemary, thyme, salt and pepper to a small food processor. Whiz until finely chopped. Add softened butter and continue to process until herbs and butter are blended.

To Cook Roast:

Preheat oven to 450°F

Smear herb butter over top, down sides, and across bone section of roast. Salt and pepper fat side generously.

In a shallow roasting pan, place roast on rack, with fat side up and bones down. Insert a meat thermometer into center, but away from bones. Roast 20 minutes uncovered.

Reduce heat to 350°F. Continue to roast uncovered until thermometer reads 125°F for medium-rare, 135°F for medium, about 2 to 2.5 hours.

Cover loosely with foil and let stand 30 minutes before carving.

De-fat the pan juices and serve alongside the beef if desired.

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Carbonnade – Beef, Bacon, Beer & Onions

Beef Carbonnade

Beef Carbonnade

Copyright by Jacqueline Peppard, all rights reserved.

A country Flemish woman deftly moves about her 17th century kitchen with hair tied up in a white woolen cap and blue muslin apron on. Braids of garlic, onions, and herbs are suspended from the rough hewn ceiling beams. Rays of late morning sun gently stream through a window and bounce against the white plaster walls, filling her eyes with golden reflections. Life is good this year. It is winter, but the bountiful summer harvest lines the cellar shelves with ceramic bottles of dark brown ale, sides of smoked pork, and baskets of root vegetables. She creates a stew for the mid-day meal, a recipe containing beef, bacon, onions, beer, dried herbs, and root vegetables – Beef Carbonnade. A savory aroma soon wafts throughout the house warming the heart and beckoning one to the table.

Spring is almost here, but most can’t even begin a garden of hardy greens yet. In countries still receiving snow, a Paleolithic hunter and gatherer’s food supply would be restricted to whatever wild game he could kill. Much of the ground would still be frozen, and any plant food like greens and root vegetables just wouldn’t be on the menu yet. A denizen of the 17th century would be running low on veggies and would be limited to properly stored root and tuber vegetables that mice or rats hadn’t raided. Any wild game would be stretched with pork raised and cured from the prior summer. Our early ancestors available winter food supplies gave birth to the dish also known as Carbonnade Flamande.

The gourmet name disguises the humble nature of the dish, a sweet-sour beef stew largely comprised of onions. Unlike Beef Bourguignon made with wine, it is distinguished by the rich earthy flavor of dark ale contrasted against onions and herbs. My interpretation calls for 4 different members of the allium family, each adding its own individual flavor to the mix, balsamic instead of apple cider vinegar, and LOTS of bacon. Root vegetables are typically boiled and served on the side. Continue reading