Bone-In Rib Roast with Roasted Garlic Cream
Overnight + 4+ Hours | Serves 6
~9 lb Bone-In Rib Roast
½ lb Salted Butter Softened
4 Garlic Cloves
2 Sprigs Fresh Rosemary
5-7 Sprigs Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preferred Rub
Sauce
1 qt Heavy Whipping Cream
2 Whole Garlic Bulbs
1 Sprig Fresh Rosemary
3-5 Sprigs Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Score the fat side of the roast cutting a crosshatch pattern.
Dry brining the meat is optional. If you choose to dry brine, generously season the entire exterior of the roast with kosher salt. Massage the salt in with your hands. Place the roast in the refrigerator overnight, uncovered.
Remove the roast at least 1 hour prior to cooking.
Preheat the oven to 475 degrees.
Remove the herbs from the stems and combine with the garlic in a food processor. Pulse to mince the garlic and break down the herbs. Add the butter, black pepper, kosher salt and any additional seasoning you prefer.
Blend until the butter is smooth.
Evenly spread the compound butter over the entire exterior of the roast. Generously add your rub of choice over the layer of butter.
Place the roast on a drip grate and sheet pan for roasting.
To prepare the sauce, cut the garlic bulbs in half crosswise to expose the cloves.
Rub a small amount of extra virgin olive oil on the exposed cloves and sprinkle with kosher salt and black pepper. Wrap the seasoned garlic bulbs in aluminum foil.
Place the roast and the garlic bulbs on the middle rack of the oven. Cook the roast for 30 minutes. Remove and place on the counter. Cook the garlic bulbs for an additional 10 minutes and set aside.
Reduce the oven temperature to 275 degrees.
This is the optimal time to insert a meat probe in the center of the roast. Return the roast to the oven.
Cook for 3-4 hours or until the center of the roast is 130 degrees for medium rare. Rest the roast for at least 30 minutes covered loosely in aluminum foil.
While the roast is resting, combine the heavy cream, rosemary and thyme in a saucepan. Squeeze out the roasted garlic into the pan. Add kosher salt and black pepper to taste.
Place the pan on medium high heat and bring the sauce to a simmer. Lower the heat and lightly simmer the sauce for 10-15 minutes, stirring frequently.
Remove the herbs and place the sauce contents into a blender. Pulse the sauce to combine all ingredients. Return the sauce to low heat and lightly simmer to desired thickness.
Slice the roast between the bones for large servings or remove the rib rack and slice the roast.
~9 lb Bone-In Rib Roast
½ lb Salted Butter Softened
4 Garlic Cloves
2 Sprigs Fresh Rosemary
5-7 Sprigs Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preferred Rub
Sauce
1 qt Heavy Whipping Cream
2 Whole Garlic Bulbs
1 Sprig Fresh Rosemary
3-5 Sprigs Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Score the fat side of the roast cutting a crosshatch pattern.
Dry brining the meat is optional. If you choose to dry brine, generously season the entire exterior of the roast with kosher salt. Massage the salt in with your hands. Place the roast in the refrigerator overnight, uncovered.
Remove the roast at least 1 hour prior to cooking.
Preheat the oven to 475 degrees.
Remove the herbs from the stems and combine with the garlic in a food processor. Pulse to mince the garlic and break down the herbs. Add the butter, black pepper, kosher salt and any additional seasoning you prefer.
Blend until the butter is smooth.
Evenly spread the compound butter over the entire exterior of the roast. Generously add your rub of choice over the layer of butter.
Place the roast on a drip grate and sheet pan for roasting.
To prepare the sauce, cut the garlic bulbs in half crosswise to expose the cloves.
Rub a small amount of extra virgin olive oil on the exposed cloves and sprinkle with kosher salt and black pepper. Wrap the seasoned garlic bulbs in aluminum foil.
Place the roast and the garlic bulbs on the middle rack of the oven. Cook the roast for 30 minutes. Remove and place on the counter. Cook the garlic bulbs for an additional 10 minutes and set aside.
Reduce the oven temperature to 275 degrees.
This is the optimal time to insert a meat probe in the center of the roast. Return the roast to the oven.
Cook for 3-4 hours or until the center of the roast is 130 degrees for medium rare. Rest the roast for at least 30 minutes covered loosely in aluminum foil.
While the roast is resting, combine the heavy cream, rosemary and thyme in a saucepan. Squeeze out the roasted garlic into the pan. Add kosher salt and black pepper to taste.
Place the pan on medium high heat and bring the sauce to a simmer. Lower the heat and lightly simmer the sauce for 10-15 minutes, stirring frequently.
Remove the herbs and place the sauce contents into a blender. Pulse the sauce to combine all ingredients. Return the sauce to low heat and lightly simmer to desired thickness.
Slice the roast between the bones for large servings or remove the rib rack and slice the roast.