• Tommy Centola

Herb-Crusted Rib Roast

Nothing says special occasion to me more than a Rib Roast.While many people prefer to eat this as a ribeye steak, I always chose to cook it whole. Here's a good recipe for that special dinner.


6 tablespoons butter, softened

5 cloves garlic, minced

1/4 cup finely chopped fresh parsley

1 tablespoon roughly chopped fresh rosemary

1 tablespoon roughly chopped fresh thyme

1 tablespoon Creole seasoning

1 (5-pound) standing rib roast, patted dry


Position oven rack in the bottom third of oven, and preheat oven to 375℉. Line a small roasting pan with foil; place a wire rack in prepared pan.

In a small bowl, combine butter, garlic, parsley, rosemary, thyme, and Creoles seasoning. Spread butter mixture generously over rib roast. Place roast, rib side down, in prepared pan.

Bake for 1 hour. Turn oven off, and let roast stand in oven with door closed for 2/12 hours. Heat oven to 375℉, and bake 30 minutes more. Remove from oven, and let stand for 10 minutes before slicing.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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