19 Delicious Beef Rib Roast Recipes Perfect for Holidays

There’s something undeniably special about a succulent beef rib roast—especially when it’s the centerpiece of a holiday feast. Whether you’re hosting a festive dinner or simply craving rich, meaty perfection, these 19 mouthwatering recipes will inspire you to fire up the oven and dig in. From classic herb-crusted showstoppers to bold, globally inspired twists, get ready to make every bite unforgettable. Let’s carve into the deliciousness!

Classic Herb-Crusted Beef Rib Roast

Nothing says a special occasion like a perfectly cooked herb-crusted beef rib roast—juicy, flavorful, and impressive with minimal fuss.

• 1 (4–5 lb) beef rib roast (bone-in)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp Dijon mustard

1. Preheat oven to 450°F. Let the beef rib roast sit at room temperature for 1 hour.
2. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp Dijon mustard to form a paste.
3. Pat the roast dry, then rub the herb paste evenly over the entire surface.
4. Place the roast bone-side down in a roasting pan. Roast at 450°F for 15 minutes, then reduce heat to 325°F and cook for 1.5–2 hours (or until a meat thermometer reads 125°F for medium-rare).
5. Transfer to a cutting board, tent with foil, and rest for 20 minutes before slicing.

The mustard in the crust adds a subtle tang that balances the richness of the beef, while the fresh herbs create a fragrant, crispy coating. Tip: For extra flavor, tuck a few extra rosemary and thyme sprigs under the roast before cooking.

Garlic and Rosemary Beef Rib Roast

This showstopping rib roast is infused with aromatic garlic and rosemary, making it the perfect centerpiece for a special dinner.

Ingredients:

• 1 (4-5 lb) beef rib roast, bone-in
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper

Instructions:

1. Preheat oven to 450°F. Let the beef rib roast sit at room temperature for 1 hour.
2. In a small bowl, mix together 6 cloves minced garlic, 2 tbsp chopped rosemary, 2 tbsp olive oil, 1 tbsp kosher salt, and 1 tsp black pepper to form a paste.
3. Rub the paste evenly over the entire surface of the rib roast, including the sides and fat cap.
4. Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part (avoiding bone).
5. Roast at 450°F for 20 minutes, then reduce heat to 325°F and continue cooking until the thermometer reads 125°F for medium-rare (about 1.5-2 hours total).
6. Transfer to a cutting board, tent loosely with foil, and rest for 20 minutes before slicing.

The high-heat sear creates a flavorful crust while keeping the interior juicy and tender. The garlic-rosemary rub caramelizes into an irresistible savory crust.

Tip: For extra flavor, tuck a few extra rosemary sprigs under the roast before cooking.

Red Wine Marinated Beef Rib Roast

This rich, wine-infused roast is a showstopper for special dinners—deeply flavorful and surprisingly simple to prepare.

Ingredients:

• 1 (4–5 lb) beef rib roast
• 1 ½ cups dry red wine (like Cabernet Sauvignon)
• ¼ cup olive oil
• 3 tbsp minced garlic
• 2 tbsp fresh rosemary, chopped
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp brown sugar

Instructions:

1. In a bowl, whisk together 1 ½ cups dry red wine, ¼ cup olive oil, 3 tbsp minced garlic, 2 tbsp rosemary, 1 tbsp kosher salt, 2 tsp black pepper, and 1 tsp brown sugar.
2. Place the beef rib roast in a large resealable bag or shallow dish. Pour the marinade over it, turning to coat. Seal and refrigerate for at least 8 hours (or overnight), flipping once.
3. Preheat oven to 325°F. Remove the roast from the marinade (discard marinade) and place fat-side up on a rack in a roasting pan. Let sit at room temperature for 30 minutes.
4. Roast for 2–2 ½ hours, or until a meat thermometer reads 135°F for medium-rare. Tent with foil and rest for 20 minutes before slicing.

The red wine marinade tenderizes the beef while adding a subtle sweetness and herbaceous depth—no gravy needed! The crusty exterior gives way to juicy, rosy slices every time.

Tip: For extra flavor, sear the roast in a hot skillet for 2 minutes per side before roasting.

Slow-Roasted Beef Rib Roast with Horseradish Cream

This showstopping roast is worth the wait—tender, juicy, and paired with a tangy horseradish cream that cuts through the richness.

Ingredients:

• 1 (4–5 lb) beef rib roast (bone-in)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions:

1. Preheat oven to 275°F. Pat the beef rib roast dry with paper towels, then rub all over with olive oil. In a small bowl, mix 1 tbsp kosher salt, 2 tsp black pepper, minced garlic, and rosemary. Massage the seasoning blend evenly onto the roast.
2. Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part (avoiding bone). Roast for 3–3.5 hours, or until the thermometer reads 125°F for medium-rare (or 135°F for medium).
3. While the roast cooks, make the horseradish cream: Whisk together sour cream, horseradish, lemon juice, and 1/4 tsp salt in a small bowl. Chill until serving.
4. Let the roast rest for 20 minutes before slicing. Serve with horseradish cream on the side.

The low-and-slow method ensures buttery tenderness, while the horseradish cream adds a bright, peppery kick that’s downright addictive.

Tip: For a caramelized crust, broil the roast for 2–3 minutes after resting—just watch closely!

Smoked Beef Rib Roast with Bourbon Glaze

This smoked beef rib roast gets a sweet and smoky upgrade with a bourbon glaze that caramelizes into a sticky, flavorful crust.

• 1 (4-5 lb) beef rib roast (bone-in)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard

1. Preheat smoker to 250°F. Pat the beef rib roast dry, then rub with 2 tbsp olive oil. In a small bowl, mix 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Massage the seasoning blend all over the roast.
2. Place the roast in the smoker, fat-side up, and smoke for 3–4 hours until the internal temperature reaches 125°F for medium-rare.
3. While the roast smokes, make the glaze: In a saucepan over medium heat, combine 1/2 cup bourbon, 1/4 cup brown sugar, 2 tbsp soy sauce, and 1 tbsp Dijon mustard. Simmer for 8–10 minutes until thickened slightly.
4. During the last 30 minutes of smoking, brush the roast with half the glaze. Remove when done, tent with foil, and rest for 15 minutes. Slice and serve with remaining glaze.

The bourbon glaze adds a rich, caramelized depth to the smoky crust, while the meat stays juicy and tender. Tip: For extra smokiness, toss a few wood chips (hickory or oak work great) into your smoker.

Mustard and Herb Crusted Beef Rib Roast

This showstopping roast is coated in a punchy mustard and herb crust that locks in juicy flavor—perfect for impressing guests or treating your family to a special dinner.

Ingredients

• 1 (4–5 lb) beef rib roast, bone-in
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels and place on a rack in a roasting pan.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
3. Slather the mustard-herb mixture evenly over the entire surface of the roast, pressing gently to adhere.
4. Roast at 450°F for 15 minutes, then reduce heat to 325°F. Continue roasting for 1.5–2 hours (or until a meat thermometer reads 125°F for medium-rare). Let rest 20 minutes before slicing.

The crust forms a flavorful, slightly crispy layer while keeping the meat underneath tender and rosy—ideal for balancing rich beef with bright, herby notes.

Tip: For extra depth, let the coated roast sit uncovered in the fridge for 1–2 hours before cooking to help the crust set.

Asian-Inspired Soy Ginger Beef Rib Roast

This tender, flavor-packed rib roast gets a sweet-savory kick from a sticky soy-ginger glaze—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (3–4 lb) beef rib roast (bone-in)
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions:

1. Preheat oven to 375°F. Pat the beef rib roast dry with paper towels and place fat-side up in a roasting pan.
2. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp ginger, 3 cloves garlic, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Brush half the glaze evenly over the roast.
3. Roast for 1 hour 15 minutes (for medium-rare), brushing with remaining glaze every 20 minutes, until internal temperature reaches 135°F. Rest 15 minutes before slicing.

The magic here? The glaze caramelizes into a glossy, crackly crust while keeping the meat juicy—no marinating required!

Tip: For extra depth, char the roast under the broiler for 2–3 minutes after resting.

Spicy Coffee-Rubbed Beef Rib Roast

This bold, smoky roast gets a kick from coffee and spices, making it a showstopper for weekend dinners or special occasions.

Ingredients:

• 1 (4-5 lb) beef rib roast
• 2 tbsp finely ground dark roast coffee
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Pat the beef rib roast dry with paper towels and place on a rack in a roasting pan.
2. In a small bowl, mix 2 tbsp ground coffee, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper.
3. Rub 2 tbsp olive oil all over the roast, then press the coffee-spice mixture onto the meat until fully coated.
4. Roast for 1.5–2 hours (about 15 minutes per pound) until a meat thermometer reads 125°F for medium-rare. Let rest 20 minutes before slicing.

The deep, earthy coffee rub caramelizes into a crust with just the right balance of heat and sweetness—perfect for slicing thick and serving with creamy mashed potatoes.

Tip: For extra smokiness, add 1/2 tsp chipotle powder to the rub.

Maple Glazed Beef Rib Roast with Caramelized Onions

This showstopping roast combines rich, savory beef with a sweet maple glaze and buttery caramelized onions—perfect for impressing guests or treating your family to something special.

Ingredients:

• 1 (4–5 lb) beef rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Rub the beef rib roast all over with 1 tbsp olive oil, then season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-low. Add the sliced onions and cook, stirring occasionally, for 20 minutes until soft. Stir in 3 tbsp butter and cook 10 more minutes until deeply golden.
3. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, and 1 tsp thyme leaves. Brush half the glaze over the roast.
4. Place the roast on a rack in a roasting pan. Roast for 1.5–2 hours (until a thermometer reads 130°F for medium-rare), brushing with remaining glaze every 30 minutes.
5. Let rest 15 minutes before slicing. Serve topped with caramelized onions.

The maple glaze caramelizes into a glossy, sticky crust, while the slow-cooked onions melt into a silky-sweet contrast to the juicy beef.

Tip: For extra flavor, spoon the pan drippings over the onions while they cook.

Beef Rib Roast with Red Wine Reduction

This showstopping beef rib roast is perfect for special occasions, with a rich red wine reduction that adds deep, savory flavor to every bite.

Ingredients:

• 1 (4-5 lb) beef rib roast, bone-in
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp chopped fresh rosemary
• 4 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels, then rub all over with 2 tbsp olive oil. Combine 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp rosemary, and 4 minced garlic cloves in a small bowl, then press the mixture evenly onto the roast.
2. Place the roast bone-side down in a roasting pan and cook at 450°F for 20 minutes. Reduce heat to 325°F and roast for 1.5–2 hours (or until a meat thermometer reads 125°F for medium-rare). Transfer to a cutting board, tent with foil, and rest for 20 minutes.
3. Meanwhile, make the reduction: Pour 1 cup red wine and 1 cup beef broth into the roasting pan over medium heat, scraping up browned bits. Simmer until reduced by half, about 10 minutes. Whisk in 2 tbsp butter until glossy. Strain and season with a pinch of salt if needed.
4. Slice the roast against the grain and serve with the red wine reduction.

The slow-roasted beef stays incredibly juicy, while the reduction’s bold wine flavor cuts through the richness—no gravy boat required!

Tip: For extra flavor, add a halved shallot to the reduction while simmering, then remove before serving.

Herb-Marinated Beef Rib Roast with Garlic Butter

This showstopping roast is infused with fresh herbs and slathered in rich garlic butter—perfect for impressing guests or treating your family to a special Sunday dinner.

Ingredients:

• 1 (4-5 lb) beef rib roast
• 3 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 4 cloves garlic, minced (divided)
• 1 tsp kosher salt
• 1 tsp black pepper
• 6 tbsp softened butter
• 1 tsp lemon zest

Instructions:

1. In a small bowl, mix 3 tbsp olive oil, 2 tbsp rosemary, 2 tbsp thyme, half the minced garlic (2 cloves), 1 tsp salt, and 1 tsp pepper. Rub all over the beef rib roast, cover, and refrigerate for at least 4 hours or overnight.
2. Let roast sit at room temperature for 1 hour before cooking. Preheat oven to 450°F.
3. Place roast fat-side up on a rack in a roasting pan. Roast for 15 minutes, then reduce heat to 325°F and cook 1.5–2 hours (about 15 minutes per pound) until a meat thermometer reads 125°F for medium-rare.
4. Meanwhile, mix 6 tbsp softened butter, remaining 2 cloves minced garlic, and 1 tsp lemon zest. After removing roast from oven, spread garlic butter over the top and let rest 20 minutes before slicing.

The garlic butter melts into the crusty herb exterior, creating a luxurious sauce that needs no gravy. A meat thermometer ensures perfect doneness every time!

Tip: For extra flavor, tuck a few sprigs of fresh herbs under the roast’s twine before marinating.

Beef Rib Roast with Creamy Mushroom Sauce

This showstopping rib roast gets a luxurious upgrade with a silky mushroom sauce that’s rich but not overwhelming—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (4–5 lb) beef rib roast, room temperature
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• 1/2 cup beef broth
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 450°F. Rub the beef rib roast all over with olive oil, then season evenly with kosher salt and black pepper. Place fat-side up on a rack in a roasting pan.
2. Roast for 15 minutes, then reduce heat to 325°F. Continue roasting until a meat thermometer reads 125°F for medium-rare (about 1.5–2 hours). Transfer to a cutting board; tent loosely with foil.
3. While the roast rests, melt butter in a skillet over medium heat. Add mushrooms and cook until golden (5–6 minutes). Stir in garlic and thyme; cook 1 minute until fragrant.
4. Pour in heavy cream, beef broth, and Dijon mustard. Simmer, stirring occasionally, until slightly thickened (4–5 minutes). Season with a pinch of salt if needed.
5. Slice the roast against the grain and serve with warm mushroom sauce drizzled over the top.

The sauce’s velvety texture and earthy depth balance the beef’s bold richness—no wine needed for maximum flavor.

Tip: For extra caramelization, pat the roast dry with paper towels before seasoning.

Roasted Garlic and Thyme Beef Rib Roast

This showstopping rib roast is infused with deep garlic and herb flavors, making it perfect for holiday dinners or any special occasion.

Ingredients:

• 1 (4–5 lb) beef rib roast (bone-in)
• 8 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels.
2. In a small bowl, mix 8 cloves minced garlic, 2 tbsp fresh thyme leaves, 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil to form a paste.
3. Rub the paste evenly over the entire surface of the roast. Place fat-side up in a roasting pan.
4. Roast at 450°F for 20 minutes, then reduce heat to 325°F. Pour 1/2 cup beef broth into the pan and continue roasting for 1.5–2 hours (or until a meat thermometer reads 135°F for medium-rare).
5. Transfer the roast to a cutting board, tent with foil, and rest for 20 minutes before slicing.

The slow-roasting method locks in juices while the garlic-thyme crust creates a savory, aromatic crust that pairs beautifully with the tender beef.

Tip: For extra flavor, spoon the pan juices over the sliced roast before serving.

Beef Rib Roast with Balsamic Glaze

This showstopping roast is perfect for special occasions, with a tangy-sweet glaze that caramelizes into a glossy finish.

Ingredients:

• 1 (4-5 lb) beef rib roast, bone-in
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 sprigs fresh rosemary

Instructions:

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels, then rub all over with 2 tbsp olive oil. Sprinkle evenly with 1 tbsp kosher salt, 2 tsp black pepper, and 1 tsp garlic powder.
2. Place the roast fat-side up on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part. Roast at 450°F for 20 minutes to sear, then reduce heat to 325°F.
3. Meanwhile, make the glaze: In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp Dijon mustard. Simmer 5-7 minutes until slightly thickened (it will bubble up when stirred). Remove from heat.
4. When the roast reaches 120°F (about 1.5-2 hours total), brush half the glaze over the top and tuck 2 rosemary sprigs under the twine. Continue roasting until thermometer reads 130°F for medium-rare (about 15-20 minutes more).
5. Transfer roast to a cutting board, tent loosely with foil, and rest 20 minutes. Reheat remaining glaze with 1 tbsp water if too thick. Slice and serve with extra glaze.

The balsamic glaze adds a sophisticated balance to the rich beef, while the quick sear-and-slow-roast method ensures a perfect crust-to-juiciness ratio.

Tip: For deeper flavor, marinate the roast overnight with the dry rub before cooking.

Peppercorn Crusted Beef Rib Roast

This showstopping roast boasts a bold, peppery crust and juicy, tender meat—perfect for impressing guests or treating your family to a special dinner.

Ingredients

• 1 (4–5 lb) beef rib roast (bone-in)
• 3 tbsp whole black peppercorns, coarsely crushed
• 2 tbsp kosher salt
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 450°F. Let the beef rib roast sit at room temperature for 1 hour.
2. Pat the roast dry with paper towels. Rub evenly with 1 tbsp olive oil, then coat all sides with 2 tbsp kosher salt.
3. In a small bowl, mix 3 tbsp crushed peppercorns, 1 tbsp Dijon mustard, 1 tbsp olive oil, 4 minced garlic cloves, and 1 tbsp rosemary to form a paste.
4. Spread the peppercorn paste thickly over the entire surface of the roast, pressing gently to adhere.
5. Place the roast bone-side down on a rack in a roasting pan. Roast at 450°F for 20 minutes, then reduce heat to 325°F and cook for 1.5–2 hours (or until a meat thermometer reads 125°F for medium-rare).
6. Transfer to a cutting board, tent loosely with foil, and rest for 20 minutes before slicing.

The crust forms a savory, crackly layer that locks in juices, while the garlic and rosemary infuse every bite with aromatic depth.

Tip: For extra flavor, use a mix of black, green, and pink peppercorns.

Beef Rib Roast with Chimichurri Sauce

This showstopping beef rib roast gets a vibrant, herby kick from homemade chimichurri—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 (4-5 lb) beef rib roast (bone-in)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Prep the roast: Preheat oven to 450°F. Rub beef rib roast with 2 tbsp olive oil, then season evenly with 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Roast: Place roast bone-side down in a roasting pan. Cook at 450°F for 15 minutes, then reduce heat to 325°F and roast 1.5–2 hours (or until internal temp reaches 125°F for medium-rare). Rest 20 minutes before slicing.
3. Make chimichurri: While roast rests, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, and 1/2 tsp red pepper flakes in a bowl. Stir well and let sit 10 minutes.
4. Serve: Slice roast and drizzle with chimichurri sauce.

The contrast of the rich, juicy beef and the bright, tangy chimichurri makes every bite irresistible—plus, that garlicky herb sauce doubles as a killer marinade for leftovers!

Tip: For extra flavor, let the seasoned roast sit uncovered in the fridge for 4–12 hours before cooking.

Beef Rib Roast with Caramelized Shallots

This showstopping roast is perfect for special occasions, with melt-in-your-mouth beef and sweet, buttery shallots that steal the show.

Ingredients:

• 1 (4-5 lb) beef rib roast, bone-in
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 8 large shallots, peeled and halved
• 3 tbsp unsalted butter
• 1 tbsp brown sugar
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1 tbsp kosher salt, 2 tsp black pepper, and 1 tsp garlic powder.
2. Place roast fat-side up in a large roasting pan. Roast for 20 minutes, then reduce heat to 325°F. Continue roasting until internal temperature reaches 125°F for medium-rare (about 1.5–2 hours).
3. Meanwhile, melt 3 tbsp butter in a skillet over medium heat. Add shallots and cook cut-side down for 5 minutes until lightly browned. Sprinkle with 1 tbsp brown sugar and cook 5 more minutes, stirring occasionally, until deeply caramelized.
4. Transfer roast to a cutting board to rest. Pour 1/2 cup beef broth into the roasting pan, scraping up browned bits. Simmer on stove for 3 minutes, then stir in caramelized shallots.
5. Slice roast against the grain and serve with shallot pan sauce.

The contrast of the crisp, peppery crust against the tender beef and jammy shallots makes every bite unforgettable.

Tip: For even cooking, let the roast sit at room temperature for 1 hour before seasoning.

Beef Rib Roast with Dijon Mustard Glaze

This showstopping roast is coated in a tangy-sweet glaze that caramelizes into a gorgeous crust—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (4-5 lb) beef rib roast (bone-in)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp minced fresh rosemary
• 4 cloves garlic, minced

Instructions:

1. Preheat oven to 450°F. Pat the beef rib roast dry with paper towels, then rub all over with olive oil. Season evenly with kosher salt and black pepper.
2. Place roast fat-side up on a rack in a roasting pan. Roast for 20 minutes to sear.
3. Meanwhile, whisk together Dijon mustard, honey, rosemary, and garlic in a small bowl. After the initial 20 minutes, reduce oven temperature to 325°F and brush the glaze evenly over the roast.
4. Continue roasting until a meat thermometer inserted into the center reads 125°F for medium-rare (about 1.5–2 hours), basting with pan juices every 30 minutes.
5. Transfer roast to a cutting board, tent loosely with foil, and rest for 20 minutes before slicing.

The mustard-honey glaze forms a sticky, savory-sweet crust that locks in the beef’s juices—every slice will be packed with flavor from edge to center.

Tip: For deeper flavor, mix the glaze a day ahead and refrigerate overnight to let the rosemary and garlic infuse.

Beef Rib Roast with Herb and Garlic Compound Butter

This showstopping rib roast gets a flavor boost from a rich, aromatic butter slathered over the top—perfect for impressing guests or treating your family to a special meal.

Ingredients:

• 1 (4-5 lb) beef rib roast, bone-in
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prep the butter: In a small bowl, mix the softened butter, minced garlic, chopped rosemary, chopped thyme, 1 tsp of the salt, and 1/2 tsp of the black pepper until fully combined. Set aside.
2. Season the roast: Pat the beef rib roast dry with paper towels. Rub it all over with olive oil, then sprinkle evenly with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
3. Roast: Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part (avoiding bone). Roast at 450°F for 15 minutes, then reduce heat to 325°F and cook until the thermometer reads 125°F for medium-rare (about 1.5–2 hours).
4. Butter baste: Remove the roast from the oven and immediately spread the herb-garlic butter evenly over the top. Tent loosely with foil and let rest for 20 minutes before slicing.

The compound butter melts into the roast as it rests, creating an irresistible crust packed with savory herbs and garlic. It’s a restaurant-worthy trick that takes minimal effort!

Tip: For extra flavor, let the seasoned roast sit uncovered in the fridge overnight before cooking—this dries the surface for better browning.

Conclusion

With 19 mouthwatering beef rib roast recipes, this roundup has something to impress every holiday table! Whether you prefer classic herb-crusted or bold new flavors, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it on Pinterest so fellow home cooks can enjoy these delicious recipes too. Happy cooking!