Best 7 Herb Crusted Beef Rib Roast With Potatoes Carrots And Pinot Noir Jus Recipes

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Prepare to tantalize your taste buds with the ultimate culinary masterpiece: herb crusted beef rib roast accompanied by a medley of roasted potatoes, carrots, and a rich pinot noir jus. This dish embodies the essence of elegant dining, blending exquisite flavors and textures for an unforgettable gastronomic experience. Whether you're hosting a special occasion dinner or simply seeking an elevated meal, this recipe will guide you step-by-step in crafting a dish that will impress and delight your guests. Get ready to embark on a flavor-filled journey as we delve into the art of creating this exceptional beef rib roast masterpiece.

Here are our top 7 tried and tested recipes!

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

Steps:

  • For roast beef:
  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
  • Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make jus while vegetables roast:
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

HERB AND GARLIC CRUSTED BEEF RIB ROAST



Herb And Garlic Crusted Beef Rib Roast image

Enjoy this flavorful beef rib roast for a dinner - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 6

1 beef rib roast, small end (4 to 6 lb)
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
1 teaspoon coarse (kosher or sea) salt
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
  • For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
  • Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

HERB & PEPPER CRUSTED RIB OF BEEF



Herb & pepper crusted rib of beef image

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
  • While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

GREEN BEANS WITH CARAMELIZED PECANS



Green Beans with Caramelized Pecans image

Provided by Gina Marie Miraglia Eriquez

Categories     Nut     Side     Sauté     Christmas     Thanksgiving     Pecan     Green Bean     Christmas Eve     Shallot     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
  • Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
  • Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
  • Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
  • Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, PINOT JUS



Herb-Crusted Beef Rib Roast With Potatoes, Carrots, Pinot Jus image

From Gourmet Live December 5, 2012. "The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness."

Provided by zeldaz51

Categories     Meat

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 13

1 standing beef rib roast (4-ribs, bone-in, 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons kosher salt, divided
2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 lbs medium yukon gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 lbs carrots, peeled and cut diagonally into 2-inch pieces
1 (750 ml) bottle pinot noir wine
1/2 cup chopped shallot
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or 2 1/4 cups chicken broth

Steps:

  • Pat roast dry and put, fat side up, on rack in roasting pan.
  • Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
  • Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
  • Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
  • While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F Line 1 sheet pan with parchment paper.
  • Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
  • Make Jus While Vegetables Roast:.
  • Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
  • Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
  • Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
  • To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

Nutrition Facts : Calories 636.7, Fat 42.5, SaturatedFat 18.2, Cholesterol 62.5, Sodium 2643.3, Carbohydrate 43.7, Fiber 6.4, Sugar 7.6, Protein 8.3

IDAHOAN POTATO CRUSTED RIB ROAST



Idahoan Potato Crusted Rib Roast image

Idahoan Potato Crusted Rib Roast is a special dish for a special occasion and developed for us by a special lady, Chef Casey Thompson of Top Chef fame.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 8

Number Of Ingredients 15

1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes
1 tablespoon mayonnaise
3 tablespoons Parmesan cheese, grated
1 teaspoon kosher salt
Black pepper
2 eggs, beaten
½ cup all-purpose flour
1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes
1 cup panko bread crumbs
1 cup potato chips, crushed
1 (5 pound) bone-in standing rib roast
Salt and pepper
¼ cup all-purpose flour
3 tablespoons canola oil
¼ cup whole-grain mustard

Steps:

  • Preheat oven to 375 degrees .
  • For the mashed potato crust:
  • Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
  • When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
  • Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
  • For the crispy outer potato crust:
  • Combine the 3 ingredients and set aside.
  • For the Roast:
  • Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
  • Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.
  • Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
  • Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
  • Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
  • Place the roast in the preheated oven and roast for 1 hour.
  • Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
  • After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
  • Remove the roast and let it rest for 15 minutes. Slice and serve.

Nutrition Facts : Calories 703.2 calories, Carbohydrate 43.9 g, Cholesterol 150.5 mg, Fat 42.4 g, Fiber 1.8 g, Protein 39.3 g, SaturatedFat 15.3 g, Sodium 1053.8 mg, Sugar 0.2 g

Important Recipe Considerations and the Culinary Delights

Ingredient Preparations:
  • Prepare the Beef: Carefully remove the meat from the refrigerator at least an hour before cooking, allowing it to come to room temperature. Pat the meat dry before seasoning, as this helps the seasoning adhere and the meat to cook evenly.
  • Use Quality Ingredients: Opt for high-quality, fresh ingredients to ensure the best possible results. Using fresh herbs, aromatic spices, and flavorful wines will greatly enhance the dish.
  • Temperature Control: Use a meat thermometer to ensure that the roast is perfectly done. Insert the thermometer into the thickest part of the meat, making sure it doesn't touch the bone.
Cooking Techniques:
  • Seared and Roasted: Seared to create a flavorful crust and then roasted low and slow to achieve a succulent and juicy interior.
  • Braise the Vegetables: Utilize a flavorful braising liquid to enhance the taste of the carrots and pearl onions. Simmer them until just softened, preserving their texture.
  • Reduction of Pinot Noir Sauce: Reduce red wine and demi-glace to create a rich and flavorful pinot jus, perfect for adding depth to the dish.
Presentation:
  • Rest the Meat: Let the roasted prime beed rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and succulent eating experience.
  • Arrange the Vegetables: Artistically arrange the roasted carrots, pearl onions, and baby turnips around the roasted prime, creating a visually appealing and appetizing dish.
  • Garnish with Finesse: Add a touch of elegance by using fresh herbs, such as thyme, rosemary, or parsley, as a final garnish. This not only enhances the visual appeal, but also adds a depth of fresh flavors.
In a nutshell, this recipe offers a gourmet culinary experience that combines perfectly roasted prime ribs with hearty and flavorful accompaniments. The key to success lies in carefully selecting and prepping the ingredients, following the cooking techniques, and presenting it beautifully to impress your guests.

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