18 Delicious Rib Roast Recipes for Every Occasion

Whether you’re planning a cozy family dinner, a festive holiday feast, or simply craving some hearty comfort food, rib roast is the star that never disappoints. Dive into our roundup of 18 Delicious Rib Roast Recipes for Every Occasion, where we’ve gathered everything from quick weeknight wonders to show-stopping centerpieces. Get ready to inspire your next meal with these mouthwatering ideas—your taste buds will thank you!

Classic Herb-Crusted Rib Roast

Lingering over the preparation of a meal can transform cooking from a mundane task into a meditative practice, especially when the dish is as timeless as a herb-crusted rib roast. The rich aromas that fill the kitchen promise a feast that’s both comforting and celebratory.

Ingredients

• Rib roast – 1 (4-5 lbs)
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Rosemary – 2 tbsp, chopped
• Thyme – 2 tbsp, chopped
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat the oven to 450°F. This high temperature is key to creating a flavorful crust.
2. Pat the rib roast dry with paper towels. A dry surface ensures better browning.
3. Rub the roast all over with olive oil. This helps the herbs and spices adhere.
4. In a small bowl, mix together garlic, rosemary, thyme, salt, and black pepper.
5. Press the herb mixture onto the surface of the roast, covering it evenly.
6. Place the roast on a rack in a roasting pan, fat side up. The rack allows heat to circulate.
7. Roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F.
8. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours. Use a meat thermometer for accuracy.
9. Remove the roast from the oven and let it rest for 20 minutes before carving. Resting allows the juices to redistribute.

Velvety and rich, the herb-crusted rib roast offers a perfect balance of tender meat and crispy, aromatic crust. Serve it with a side of roasted vegetables or atop a bed of creamy mashed potatoes for a meal that feels both luxurious and homey.

Garlic and Rosemary Standing Rib Roast

Fragrant and hearty, this dish brings the warmth of a family gathering to your table, with the robust flavors of garlic and rosemary infusing every bite of the tender rib roast.

Ingredients

• Standing rib roast – 1 (4-5 lbs)
• Garlic – 6 cloves
• Fresh rosemary – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat your oven to 450°F (232°C).
2. Pat the rib roast dry with paper towels to ensure a good sear.
3. Mince the garlic and rosemary together, then mix with olive oil, salt, and black pepper to form a paste.
4. Rub the paste evenly over the entire surface of the rib roast.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast at 450°F (232°C) for 15 minutes to sear the outside, then reduce the oven temperature to 325°F (163°C).
7. Continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 15 minutes per pound.
8. Remove the roast from the oven and let it rest for 20 minutes before carving to allow the juices to redistribute.

Aromatic and succulent, the rib roast is perfectly seasoned, with a crispy herb crust giving way to juicy, pink-centered slices. Serve it alongside roasted vegetables or a light salad to complement its richness.

Slow-Roasted Prime Rib with Red Wine Sauce

Perhaps there’s no better way to welcome the weekend than with the rich, comforting aromas of slow-roasted prime rib wafting through the kitchen, its tender flesh promising a meal that’s as rewarding to prepare as it is to savor.

Ingredients

• Prime rib roast – 5 lbs
• Salt – 2 tbsp
• Black pepper – 1 tbsp
• Garlic – 6 cloves, minced
• Red wine – 2 cups
• Beef stock – 1 cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 250°F.
2. Season the prime rib roast evenly with salt and black pepper.
3. Place the roast on a rack in a roasting pan, fat side up, and insert a meat thermometer into the thickest part.
4. Roast for about 4 hours, or until the thermometer reads 125°F for medium-rare. Tip: For a more flavorful crust, increase the oven temperature to 500°F for the last 10 minutes of cooking.
5. Remove the roast from the oven, transfer to a cutting board, and let rest for 30 minutes. Tip: Cover loosely with foil to keep warm.
6. While the roast rests, pour off all but 2 tablespoons of fat from the roasting pan.
7. Add minced garlic to the pan and sauté over medium heat until fragrant, about 1 minute.
8. Pour in red wine and beef stock, scraping the bottom of the pan to loosen any browned bits. Tip: Simmer the sauce until it reduces by half, about 10 minutes, for a richer flavor.
9. Stir in butter until melted and the sauce is slightly thickened.
10. Slice the prime rib against the grain and serve with the red wine sauce.

But the true magic lies in the contrast between the crusty exterior and the melt-in-your-mouth interior, a harmony of textures that’s elevated by the deep, aromatic sauce. Consider serving it over a bed of creamy mashed potatoes to soak up every last drop of flavor.

Peppercorn Crusted Rib Roast with Horseradish Cream

Evenings like these call for something hearty, a dish that feels like a warm embrace after a long day. This peppercorn crusted rib roast, paired with a sharp horseradish cream, is just that—a comforting yet elegant centerpiece for any gathering.

Ingredients

• Rib roast – 4 lbs
• Black peppercorns – 2 tbsp, crushed
• Salt – 1 tbsp
• Olive oil – 2 tbsp
• Heavy cream – 1 cup
• Horseradish – 2 tbsp, freshly grated

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly even cook for your rib roast.
2. Rub the rib roast all over with olive oil. This helps the seasoning adhere and promotes a beautiful crust.
3. Mix crushed black peppercorns and salt in a small bowl. Generously coat the rib roast with this mixture, pressing gently to adhere.
4. Place the rib roast on a rack in a roasting pan, fat side up. Roasting it this way allows the fat to baste the meat as it cooks.
5. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer for accuracy.
6. While the roast cooks, whip the heavy cream to soft peaks. Fold in the freshly grated horseradish for a spicy kick. Chill until serving.
7. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a moist slice.
8. Slice the rib roast against the grain for tenderness. Serve with a dollop of horseradish cream on the side.

Gently slice into the roast to reveal a pink, juicy interior, the peppercorn crust offering a bold contrast. The horseradish cream cuts through the richness, making each bite perfectly balanced. Consider serving it atop a bed of arugula for a peppery freshness that complements the dish.

Mustard and Herb Crusted Rib Roast

Venturing into the heart of comfort food, this dish wraps the robust flavors of mustard and herbs around the tender succulence of rib roast, creating a melody of tastes that feels like a warm embrace on a chilly evening.

Ingredients

• Rib roast – 4 lbs
• Dijon mustard – ¼ cup
• Fresh rosemary – 2 tbsp, chopped
• Fresh thyme – 2 tbsp, chopped
• Garlic – 4 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat the oven to 375°F. Let the rib roast sit at room temperature for 30 minutes to ensure even cooking.
2. In a small bowl, mix together the Dijon mustard, chopped rosemary, thyme, minced garlic, salt, and black pepper to form a paste.
3. Rub the olive oil all over the rib roast, then evenly coat the roast with the mustard and herb paste.
4. Place the roast on a rack in a roasting pan, fat side up, and insert a meat thermometer into the thickest part.
5. Roast in the preheated oven until the thermometer reads 135°F for medium-rare, about 2 hours. For a more well-done roast, continue cooking until the thermometer reaches 145°F.
6. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

Now, the rib roast emerges with a crust that’s fragrant and slightly crisp, giving way to meat that’s pink and perfectly tender. Serve it atop a bed of roasted vegetables or alongside a sharp arugula salad to cut through the richness.

Bone-In Rib Roast with Red Wine Reduction

Yesterday, I found myself standing in the kitchen, the quiet hum of the refrigerator my only company, as I pondered the simplicity and elegance of a bone-in rib roast. It’s a dish that demands patience and rewards it with unparalleled flavor, especially when paired with a rich red wine reduction.

Ingredients

• Bone-in rib roast – 4 lbs
• Salt – 1 tbsp
• Black pepper – 1 tsp
• Red wine – 2 cups
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 450°F. This high heat will help sear the outside of the roast, locking in juices.
2. Season the rib roast evenly with salt and black pepper. Tip: Let the roast sit at room temperature for an hour before cooking to ensure even cooking.
3. Place the roast in a roasting pan, bone side down, and cook in the preheated oven for 15 minutes.
4. Reduce the oven temperature to 325°F and continue roasting for about 1.5 hours, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
5. Remove the roast from the oven and let it rest for 20 minutes. This allows the juices to redistribute.
6. While the roast rests, prepare the red wine reduction by simmering red wine in a saucepan over medium heat until reduced by half, about 10 minutes. Tip: Stir in butter off the heat for a silky finish.
7. Slice the roast and serve with the red wine reduction drizzled over the top.

Velvety and rich, the rib roast pairs beautifully with the tangy depth of the red wine reduction. Consider serving it atop a bed of creamy mashed potatoes to soak up every last drop of sauce.

Smoked Rib Roast with Bourbon Glaze

Dusk settles softly outside, the kind of evening that calls for a meal as rich and comforting as the fading light. A smoked rib roast with bourbon glaze is just that—a centerpiece of warmth and depth, perfect for gathering around or savoring in quiet solitude.

Ingredients

• Rib roast – 4 lbs
• Bourbon – ½ cup
• Brown sugar – ¼ cup
• Apple cider vinegar – 2 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
2. Season the rib roast evenly with salt and black pepper, covering all sides for a flavorful crust.
3. Place the roast in the smoker, fat side up, to allow the fat to render and baste the meat as it cooks.
4. Smoke the roast until it reaches an internal temperature of 120°F for medium-rare, about 3-4 hours, checking with a meat thermometer.
5. While the roast smokes, combine bourbon, brown sugar, and apple cider vinegar in a small saucepan over medium heat. Simmer until the mixture thickens slightly, about 10 minutes, stirring occasionally.
6. Once the roast reaches 120°F, brush it generously with the bourbon glaze.
7. Increase the smoker temperature to 350°F and continue cooking until the internal temperature reaches 135°F, about 20-30 minutes, for a perfectly caramelized exterior.
8. Remove the roast from the smoker and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Now, the rib roast emerges with a smoky aroma, its glaze a sticky-sweet contrast to the savory, tender meat. Serve it sliced thickly, with the remaining glaze on the side for dipping, or alongside a crisp, bitter green to balance the richness.

Asian-Inspired Five-Spice Rib Roast

Yesterday, as the first light of dawn crept through my kitchen window, I found myself drawn to the comforting ritual of preparing a meal that bridges continents—a dish that whispers of distant lands yet feels intimately familiar. This Asian-Inspired Five-Spice Rib Roast is my humble homage to the flavors that have shaped my culinary journey, a simple yet profound celebration of spice and savor.

Ingredients

• Rib roast – 3 lbs
• Five-spice powder – 2 tbsp
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 3 cloves, minced

Instructions

1. Preheat your oven to 350°F, ensuring it reaches the correct temperature for even cooking.
2. In a small bowl, mix the five-spice powder, soy sauce, brown sugar, and minced garlic to create a marinade. Tip: Letting the roast marinate overnight deepens the flavors, but even a few hours will suffice.
3. Place the rib roast in a roasting pan and evenly coat it with the marinade, using your hands to rub it into the meat. Tip: For an extra layer of flavor, score the fat cap lightly before applying the marinade.
4. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 145°F for medium-rare. Tip: Use a meat thermometer to ensure accuracy, as overcooking can dry out the roast.
5. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and flavorful.

How the spices meld with the richness of the rib roast creates a symphony of flavors—earthy, sweet, and deeply aromatic. Serve it thinly sliced over a bed of steamed jasmine rice, or alongside a crisp, refreshing cucumber salad for contrast.

Rib Roast with Creamy Mushroom Sauce

Perhaps there’s no better way to welcome the weekend than with a dish that feels like a warm embrace, a rib roast adorned with a creamy mushroom sauce that whispers of comfort and luxury.

Ingredients

• Rib roast – 3 lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the rib roast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rib roast on all sides until golden brown, about 3 minutes per side.
4. Transfer the skillet to the oven. Roast for 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F.
5. Remove the rib roast from the skillet and let it rest on a cutting board for 15 minutes. Tip: Covering it loosely with foil keeps it warm.
6. In the same skillet, sauté mushrooms and garlic over medium heat until the mushrooms are soft, about 5 minutes.
7. Stir in heavy cream and thyme. Simmer for 3 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add a tablespoon of water to reach your desired consistency.
8. Slice the rib roast and serve with the creamy mushroom sauce drizzled over the top. Tip: For an extra touch of elegance, garnish with fresh thyme leaves.

Zesty and rich, the rib roast melts in your mouth, while the creamy mushroom sauce adds a velvety contrast. Try serving it over a bed of roasted potatoes to soak up every last drop of sauce.

Maple Glazed Rib Roast with Roasted Vegetables

Zestfully, the aroma of maple and herbs fills the kitchen, a comforting prelude to the meal that awaits. This dish, a harmonious blend of savory and sweet, invites a moment of pause, a celebration of simplicity and flavor.

Ingredients

• Rib roast – 3 lbs
• Maple syrup – ½ cup
• Garlic – 3 cloves
• Rosemary – 2 tbsp
• Carrots – 2 cups
• Potatoes – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F.
2. Pat the rib roast dry with paper towels to ensure a good sear.
3. Rub the roast with olive oil, then season with salt and black pepper.
4. Place the roast in a roasting pan, fat side up, and roast for 30 minutes.
5. While the roast cooks, mix maple syrup, minced garlic, and rosemary in a small bowl.
6. After 30 minutes, brush the maple glaze over the roast.
7. Add carrots and potatoes around the roast, tossing them in the pan juices.
8. Continue roasting for another 45 minutes, or until the internal temperature reaches 135°F for medium-rare.
9. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.

Every slice reveals a perfectly pink center, the maple glaze caramelized to a glossy finish. The roasted vegetables, tender and sweet, complement the richness of the meat. Serve this dish on a platter garnished with fresh rosemary for a touch of elegance.

Spicy Cajun Rib Roast with Remoulade Sauce

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that promises warmth and a bit of fire. This recipe, with its bold flavors and creamy sauce, is a testament to the joy of cooking with intention and care.

Ingredients

• Rib roast – 3 lbs
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Mayonnaise – 1 cup
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Garlic – 1 clove, minced
• Paprika – 1 tsp

Instructions

1. Preheat the oven to 375°F.
2. Rub the rib roast with olive oil, then evenly coat it with Cajun seasoning.
3. Place the roast on a rack in a roasting pan, fat side up, and insert a meat thermometer into the thickest part.
4. Roast for 1 hour and 30 minutes, or until the thermometer reads 135°F for medium-rare. Tip: For a more intense flavor, let the seasoned roast sit at room temperature for 30 minutes before cooking.
5. While the roast cooks, combine mayonnaise, Dijon mustard, lemon juice, minced garlic, and paprika in a bowl to make the remoulade sauce. Tip: For a smoother sauce, let it chill in the refrigerator for at least 30 minutes before serving.
6. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing. Tip: Resting the meat ensures the juices redistribute, making every slice succulent.
7. Serve the sliced rib roast with the remoulade sauce on the side.

Between the spicy crust of the roast and the tangy creaminess of the sauce, each bite is a harmonious blend of textures and flavors. Consider serving it alongside a crisp, green salad to balance the richness, or slice it thin for a decadent sandwich filling.

Rib Roast with a Coffee and Cocoa Rub

Perhaps there’s no better way to welcome the weekend than with a dish that feels both indulgent and comforting. This rib roast, adorned with a coffee and cocoa rub, is a testament to the beauty of slow cooking and the magic of simple ingredients coming together.

Ingredients

• Rib roast – 4 lbs
• Coffee grounds – 2 tbsp
• Cocoa powder – 1 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat your oven to 250°F, ensuring a low and slow cook for the most tender meat.
2. In a small bowl, mix together the coffee grounds, cocoa powder, salt, and black pepper until well combined.
3. Pat the rib roast dry with paper towels to ensure the rub adheres well.
4. Generously apply the coffee and cocoa rub all over the rib roast, covering every inch for maximum flavor.
5. Place the rubbed rib roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
6. Insert a meat thermometer into the thickest part of the roast, avoiding the bone, to monitor the internal temperature.
7. Roast in the preheated oven until the internal temperature reaches 120°F for medium-rare, about 3 to 4 hours.
8. Once the desired temperature is reached, remove the roast from the oven and let it rest for 20 minutes before slicing to allow the juices to redistribute.

As you slice into the rib roast, the crust gives way to a perfectly pink interior, each bite infused with the deep, earthy notes of coffee and cocoa. Serve it alongside a crisp salad or roasted vegetables to cut through the richness, making each mouthful a celebration of contrasts.

Balsamic Glazed Rib Roast with Caramelized Onions

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that feels both luxurious and homely. This balsamic glazed rib roast, with its caramelized onions, is a testament to the beauty of slow cooking and the magic of simple ingredients transforming under heat.

Ingredients

– Rib roast – 3 lbs
– Balsamic vinegar – ½ cup
– Brown sugar – 2 tbsp
– Onions – 2 large, sliced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F. Pat the rib roast dry with paper towels to ensure a good sear.
2. Season the rib roast evenly with salt and black pepper. Tip: Letting the roast sit at room temperature for 30 minutes before cooking promotes even cooking.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rib roast on all sides until browned, about 3-4 minutes per side.
4. Remove the roast from the skillet. In the same skillet, add the sliced onions, cooking until they begin to soften, about 5 minutes.
5. Stir in balsamic vinegar and brown sugar, bringing the mixture to a simmer. Tip: The sugar helps caramelize the onions and thickens the glaze.
6. Return the rib roast to the skillet, spooning some of the onion mixture over the top. Transfer the skillet to the oven.
7. Roast for about 1.5 hours, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
8. Let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.
Basking in the rich aromas, the rib roast emerges tender and flavorful, with the balsamic glaze adding a sweet and tangy depth. Serve it atop a bed of the caramelized onions for a dish that’s as visually appealing as it is delicious.

Rib Roast with a Honey Mustard Crust

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a rib roast. The honey mustard crust, with its sweet and tangy notes, promises to elevate this classic dish into something memorable.

Ingredients

• Rib roast – 4 lbs
• Honey – ¼ cup
• Dijon mustard – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the right temperature for even cooking.
2. In a small bowl, mix honey and Dijon mustard until smooth, creating the glaze for the crust.
3. Season the rib roast evenly with salt and black pepper, covering all sides for full flavor.
4. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate.
5. Brush the honey mustard mixture generously over the top and sides of the roast, coating it thoroughly.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer for accuracy.
7. Let the roast rest for 15 minutes before slicing, allowing the juices to redistribute for a moist result.

Every slice reveals a perfectly pink center, encased in a caramelized crust that crackles slightly under the knife. Serve it alongside roasted vegetables or a light salad to balance the richness, making each bite a harmonious blend of flavors and textures.

Herb-Marinated Rib Roast with Garlic Butter

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving the comfort of a meal that feels like a warm embrace. There’s something profoundly satisfying about preparing a dish that fills the home with inviting aromas, promising a feast that’s both nourishing and indulgent.

Ingredients

• Rib roast – 4 lbs
• Fresh rosemary – 2 tbsp
• Fresh thyme – 2 tbsp
• Garlic – 4 cloves
• Butter – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the correct temperature for even cooking.
2. Finely chop the rosemary, thyme, and garlic, then mix with softened butter to create a fragrant herb butter.
3. Generously season the rib roast with salt and black pepper, covering all sides for full flavor.
4. Spread the herb butter over the seasoned rib roast, ensuring an even layer that will melt into the meat as it cooks.
5. Place the roast in the preheated oven and cook for about 20 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
6. Once cooked, let the roast rest for 15 minutes before slicing to allow the juices to redistribute.

Silky garlic butter melds with the earthy herbs, creating a crust that’s irresistibly golden. The meat, tender and juicy, carries the subtle perfume of rosemary and thyme, making each slice a celebration of flavors. Consider serving it atop a bed of roasted vegetables for a meal that’s as visually stunning as it is delicious.

Rib Roast with a Port Wine and Shallot Sauce

Under the soft glow of the kitchen light, the rib roast rests, a centerpiece waiting to be transformed. The port wine and shallot sauce, a deep, aromatic companion, promises to elevate this dish into a memorable feast.

Ingredients

• Rib roast – 4 lbs
• Port wine – 1 cup
• Shallots – ½ cup, minced
• Butter – 2 tbsp
• Beef stock – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F.
2. Season the rib roast evenly with salt and black pepper.
3. Place the rib roast on a rack in a roasting pan, fat side up. Roast for 1 hour and 30 minutes for medium-rare, or until the internal temperature reaches 135°F.
4. While the roast cooks, melt butter in a saucepan over medium heat. Add minced shallots, cooking until translucent, about 5 minutes.
5. Pour in port wine, simmering until reduced by half, approximately 10 minutes. Tip: Swirl the pan occasionally to prevent sticking.
6. Add beef stock to the saucepan, continuing to simmer until the sauce thickens slightly, about 15 minutes. Tip: A wooden spoon dragged across the bottom should leave a clear path when the sauce is ready.
7. Remove the rib roast from the oven, tent with foil, and let rest for 15 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring a moist roast.
8. Slice the rib roast against the grain, serve with the port wine and shallot sauce drizzled over the top.

Perfectly tender, the rib roast melts under the fork, its richness cut by the sweet and tangy sauce. Consider serving atop a bed of creamy mashed potatoes, the sauce pooling around, inviting every bite.

Rib Roast with a Blue Cheese Crust

Evenings like these call for something indulgent, a dish that feels like a warm embrace after a long day. Rib roast with a blue cheese crust is just that—a luxurious meal that turns an ordinary dinner into a celebration.

Ingredients

• Rib roast – 3 lbs
• Blue cheese – ½ cup
• Bread crumbs – ¼ cup
• Butter – 2 tbsp
• Garlic – 2 cloves
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the rib roast evenly with salt and black pepper.
3. Place the roast in a roasting pan, fat side up, and roast for 1 hour for medium-rare, or until the internal temperature reaches 135°F.
4. While the roast cooks, mix blue cheese, bread crumbs, minced garlic, thyme, and softened butter in a bowl to form a paste.
5. After the initial roasting, remove the roast from the oven and spread the blue cheese mixture evenly over the top.
6. Return the roast to the oven and broil on high for 3-5 minutes, or until the crust is golden and bubbly.
7. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.

Melt-in-your-mouth tender, the rib roast is perfectly complemented by the bold, tangy crust. Serve it alongside a crisp green salad to cut through the richness, or with roasted vegetables for a hearty meal.

Rib Roast with a Sweet and Smoky BBQ Glaze

Sometimes, the most memorable meals come from the simplest ingredients, transformed by time and care into something extraordinary. This rib roast, adorned with a sweet and smoky BBQ glaze, is a testament to that truth, offering a comforting yet sophisticated centerpiece for any gathering.

Ingredients

• Rib roast – 4 lbs
• BBQ sauce – 1 cup
• Brown sugar – ¼ cup
• Apple cider vinegar – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, mix together the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, salt, and black pepper to create the glaze.
3. Place the rib roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
4. Generously brush the glaze over the entire surface of the roast, reserving some for later.
5. Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer to check.
6. Every 30 minutes, open the oven to baste the roast with the reserved glaze, building layers of flavor.
7. Once the desired temperature is reached, remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Carving into this rib roast reveals a perfectly pink interior, its edges caramelized with the glaze into a sticky, smoky crust. Serve it atop a mound of creamy mashed potatoes or alongside a crisp, green salad for a meal that balances richness with freshness.

Conclusion

We hope this roundup of 18 delicious rib roast recipes inspires your next meal, whether it’s a special occasion or a cozy family dinner. Each recipe offers a unique twist to savor this classic cut. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!