Imagine the tantalizing aroma of a perfectly herb-crusted rib roast wafting through your kitchen, drawing everyone to the table in eager anticipation. This Herb Crusted Rib Roast with Crispy Smashed Potatoes is not just a meal; it’s a culinary experience that transforms any gathering into a celebration. With its succulent meat, infused with fresh herbs, paired with golden, crispy potatoes, this dish is sure to impress your family and friends. Ready to elevate your cooking game and create a feast that will leave them talking? Let’s dive into this mouthwatering recipe that promises to be the star of your next dinner!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 rib roast (3-4 lbs)
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 2 lbs baby potatoes
- 4 tbsp butter
- Fresh herbs for garnish
Instructions
- Remove the rib roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 425°F (220°C). Pat the rib roast dry with paper towels to remove excess moisture.
- In a small bowl, mix chopped fresh rosemary, thyme, olive oil, salt, and black pepper to create a herb rub.
- Generously massage the herb mixture all over the rib roast, ensuring complete and even coverage.
- Place the roast in a large roasting pan with a rack, bone-side down. This allows air circulation and helps create an even, crispy exterior.
- For the potatoes, wash baby potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook until just tender, about 15-20 minutes.
- Drain the potatoes and let them steam dry for a few minutes. Gently smash each potato using the bottom of a glass or potato masher.
- Place the roast in the preheated oven and cook for approximately 20 minutes per pound for medium-rare. Use a meat thermometer to check internal temperature (135°F for medium-rare).
- During the last 30 minutes of roasting, prepare the smashed potatoes. Spread them on a baking sheet, drizzle with melted butter, and season with salt and pepper.
- Roast the potatoes alongside the meat for 20-25 minutes until golden and crispy, turning once halfway through.
- Once the roast reaches desired temperature, remove from oven and let rest for 15-20 minutes. This allows juices to redistribute throughout the meat.
- Slice the roast against the grain and arrange on a serving platter. Garnish with fresh herbs and serve with the crispy smashed potatoes.
- For best results, let guests enjoy the roast while it's hot and the potatoes are crisp.
Tips
- Room Temperature is Key: Always allow your rib roast to sit at room temperature for about an hour before cooking. This ensures even cooking and a perfectly tender result.
- Pat it Dry: Make sure to pat your rib roast dry with paper towels before applying the herb rub. This step helps to achieve that coveted crispy crust.
- Use Fresh Herbs: The flavor of fresh rosemary and thyme makes a significant difference. Don’t skimp on the herb rub—generously massage it into every nook and cranny of the meat.
- Monitor Cooking Time: For medium-rare, aim for about 20 minutes per pound in the oven. Always use a meat thermometer to ensure accuracy—135°F is your target!
- Crispy Potatoes: After boiling the baby potatoes, let them steam dry a bit before smashing. This helps them achieve that crispy texture when roasted.
- Rest Before Slicing: After removing the roast from the oven, let it rest for 15-20 minutes. This resting period allows the juices to redistribute, resulting in a juicier roast.
- Serve Hot: For the best experience, serve the roast and potatoes while they are hot and crispy. A sprinkle of fresh herbs on top adds a beautiful touch and enhances the flavors.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 140mg
