Côte de Boeuf (Rib Roast)

• 1 (4-5 pound) rib roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Steps

1. 1 Preheat oven to 450°F.
2. 2 Pat the roast dry with paper towels and season generously with salt and pepper.
3. 3 In a small bowl, mix olive oil and minced garlic.
4. 4 Rub the garlic oil all over the roast, then press the rosemary and thyme onto the surface.
5. 5 Heat a large oven-safe skillet over high heat. Sear the roast on all sides until browned.
6. 6 Transfer the skillet to the preheated oven and roast for about 60-70 minutes for medium-rare, checking with a meat thermometer (130-135°F internal).
7. 7 Remove from oven and let rest for 20 minutes before carving.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• Add a layer of Dijon mustard before applying the herbs for extra flavor.
• For a crustier exterior, coat the roast in coarse sea salt and cracked pepper before searing.

Substitutions

• If fresh herbs are unavailable, use 1 teaspoon each of dried rosemary and thyme.

Pairings

• Creamy mashed potatoes
• Roasted asparagus
• Red wine

Nutrition

Tips

• For a more even cook, bring the roast to room temperature for about an hour before cooking.
• Using a meat thermometer is crucial to ensure your roast is cooked to perfection.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven until warmed through.

Freezing: This dish freezes well. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with creamy mashed potatoes and a side of roasted vegetables.
• Pair with a bold red wine for an elevated dining experience.

FAQ