Bone-In Rib Roast with Roasted Garlic Cream

Name: Bone-In Rib Roast with Roasted Garlic Cream
Total time: 360 min
Yield: 6
Ingredients: Roast — ~9 lb Bone-In Rib Roast; Roast — ½ lb Salted Butter Softened; Roast — 4 Garlic Cloves; Roast — 2 Sprigs Fresh Rosemary; Roast — 5-7 Sprigs Fresh Thyme; Roast — Kosher Salt to Taste; Roast — Coarse Ground Black Pepper to Taste; Roast — Preferred Rub; Roasted Garlic Cream — 1 qt Heavy Whipping Cream; Roasted Garlic Cream — 2 Whole Garlic Bulbs; Roasted Garlic Cream — 1 Sprig Fresh Rosemary; Roasted Garlic Cream — 3-5 Sprigs Fresh Thyme; Roasted Garlic Cream — Kosher Salt to Taste; Roasted Garlic Cream — Coarse Ground Black Pepper to Taste

Bone-in rib roast with garlic-herb butter and roasted garlic cream. Allow about 6 hours, including the initial wait and final rest, plus an optional overnight dry brine.

Ingredients

Roast — ~9 lb Bone-In Rib Roast
Roast — ½ lb Salted Butter Softened
Roast — 4 Garlic Cloves
Roast — 2 Sprigs Fresh Rosemary
Roast — 5-7 Sprigs Fresh Thyme
Roast — Kosher Salt to Taste
Roast — Coarse Ground Black Pepper to Taste
Roast — Preferred Rub
Roasted Garlic Cream — 1 qt Heavy Whipping Cream
Roasted Garlic Cream — 2 Whole Garlic Bulbs
Roasted Garlic Cream — 1 Sprig Fresh Rosemary
Roasted Garlic Cream — 3-5 Sprigs Fresh Thyme
Roasted Garlic Cream — Kosher Salt to Taste
Roasted Garlic Cream — Coarse Ground Black Pepper to Taste

Method

PREPARE AND OPTIONALLY DRY-BRINE: Score the roast’s fat cap in a crosshatch pattern. If dry-brining, generously salt the exterior, massage the salt in and refrigerate uncovered overnight.
PREPARE THE BUTTER: Remove the roast at least 1 hour before cooking. Preheat the oven to 475°F. Strip the roast herbs from their stems. Pulse them with the 4 garlic cloves in a food processor, then add the softened butter, pepper, salt and any preferred seasoning. Blend until smooth.
COAT THE ROAST: Spread the compound butter over the entire roast and coat with your preferred rub. Set the roast on a drip grate over a sheet pan.
PREPARE THE GARLIC: Cut the 2 whole garlic bulbs crosswise to expose the cloves. Rub the cut surfaces with a small amount of olive oil and season with salt and pepper. Wrap in foil.
START ROASTING: Place the roast and wrapped garlic on the middle rack. Roast for 30 minutes. Remove the roast to the counter and leave the garlic in the oven for another 10 minutes, then remove the garlic.
LOWER THE HEAT AND FINISH: Reduce the oven to 275°F. Insert a meat probe into the center of the roast and return it to the oven. Cook for 3–4 hours, until the center reaches 130°F for medium-rare. Loosely cover with foil and rest for at least 30 minutes.
MAKE THE CREAM SAUCE: While the roast rests, combine the cream and sauce herbs in a saucepan. Squeeze in the roasted garlic and season with salt and pepper. Bring to a simmer over medium-high heat, then lower the heat and gently simmer for 10–15 minutes, stirring frequently.
BLEND AND SERVE: Remove the herb sprigs. Blend the sauce to combine, then return to low heat and gently simmer to your preferred thickness. Slice between the roast’s bones for large servings, or remove the rib rack and slice. Serve with the sauce.