Rosemary Crusted Rib Roast

Name: Rosemary Crusted Rib Roast with Steak Rub
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 lb boneless rib roast; 2 tbsp olive oil; Steak rub, to taste; 2 tbsp dried rosemary

This rosemary crusted rib roast delivers restaurant-quality results through proper trimming, generous seasoning with dried rosemary and steak rub, and precise temperature control for a tender, show-stopping centerpiece.

🌍American 🏷️Rib roast 🏷️Prime rib 🏷️Rosemary crusted 🏷️Roast beef Holiday recipe

🏷️

🏷️Christmas dinner

-0:00

jackiehartlaubonTikTok

Total

2h 50m

Servings

10

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

6 lb boneless rib roast
2 tbsp olive oil
Steak rub, to taste
2 tbsp dried rosemary

4 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
If starting with a bone-in roast, carefully remove the bones, saving them to make an au jus if desired.
2
Trim the thick fat cap off the roast. This doesn't need to be perfect, but removing most of it helps create a better crust.
3
Place the trimmed roast on a baking sheet and refrigerate, uncovered, for at least a few hours or overnight to dry the surface.
4
Coat the entire roast with olive oil.
5
Season the roast heavily on all sides with your favorite steak rub.
6
Coat the roast with a generous amount of dried rosemary, patting it onto the surface.
7
Tie the roast with butcher's twine to create a compact, uniform shape for even cooking.
8
Place the roast on a wire rack set inside a baking sheet. Insert an oven-safe meat thermometer into the thickest part of the roast.
9
Roast in a preheated 250°F oven until the internal temperature reaches 122°F.
10
Once at 122°F, turn the oven to broil (high) to form a crust, cooking until the internal temperature reaches 125°F.
11
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil.
12
Let the roast rest for at least 20-30 minutes. The internal temperature will continue to rise to 130-135°F for a perfect medium-rare.
13
Remove the butcher's twine, slice against the grain, and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Trim the fat cap to ¼ inch and score it lightly in a crosshatch pattern to help the rosemary rub adhere and crisp during roasting.
Bring the roast to room temperature 1–2 hours before cooking to ensure even, gentle cooking throughout; cold roasts risk overcooked exteriors and undercooked centers.
Use a meat thermometer for precision: pull at 130–135°F for medium-rare, accounting for 3–5°F carryover rise during resting.
Pat the roast dry with paper towels before applying oil and rub; moisture prevents crust formation and proper seasoning adhesion.

Substitutions

Dried rosemary → fresh rosemary (use 3 tbsp; chop finely and apply right before roasting to avoid burning)
Steak rub → homemade blend of kosher salt, black pepper, garlic powder, and thyme (note: adjust salt to taste as commercial rubs vary in sodium)
Olive oil → avocado oil or melted butter (note: butter will brown faster; monitor closely to avoid charring the rub)

Storage & make-ahead

Slice and store covered in the refrigerator up to 3 days. Reheat gently at 300°F until warmed through, or serve cold for sandwiches.

Equipment

meat thermometer · roasting pan with rack

Common Questions

How do you know when a rib roast is done?

Use a meat thermometer inserted into the thickest part without touching bone. Aim for 130–135°F for medium-rare, which will rise slightly while resting.