Serving: Pair this rib roast with creamy mashed potatoes, roasted vegetables, or a rich gravy for a complete feast.
Resting Tip: Don’t skip the resting time — it’s crucial for keeping the meat juicy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through.
Variations
Garlic-Herb Crust: Add a tablespoon of Dijon mustard before spreading the butter mixture for a tangy, flavorful crust.
Spicy Kick: Mix a pinch of crushed red pepper flakes into the butter blend for subtle heat.
Boneless Option: Use a boneless rib roast and reduce cooking time slightly for easier slicing.
Herb Swap: Try sage or oregano in place of rosemary and thyme for a different flavor twist.
