Home - Recipes - Herbed Rib Roast or NY Strip Roast with Jus

Herbed Rib Roast or NY Strip Roast with Jus

This rib roast or strip roast studded with thyme, rosemary, and garlic is both easy and impressive for a holiday centerpiece.

Serves 10
Ready in 150 mins
Prep time 10 mins
Cooking time 140 mins
716 calories per serving


> 1 (7- 8 lb) 3-rib bone-in standing rib roast or 1 (4-5 lb) boneless beef loin New York strip roast, fat trimmed to 1/4 inch
> 1 (1/2 oz) pkg organic thyme, divided
> 1 (1/2 oz) pkg organic rosemary, divided
> 1 1/2 tsp salt
> 2 tsp garlic powder
> 2 1/2 cups low-sodium beef broth
> 1 yellow onion, peeled and quartered


Let the roast sit at room temperature for 1 hour. Set oven rack to the lowest position. Preheat oven to 450°F.
To a food processor, add 1 tbsp fresh thyme leaves and 1 tbsp fresh rosemary leaves. Pulse until very finely chopped. Add to small bowl with salt and garlic powder. Stir to combine.
Add remaining thyme and rosemary to the roasting pan, along with the beef broth and onion. Place roasting rack over the liquid mixture. If using a rib roast, add roast, bone-rib side down. If using a strip roast, add roast, fat side up. Coat roast on all sides with herbed salt mixture. Roast 15–20 min.
Reduce oven temperature to 325°F. Continue to cook 1½–2 hours for rib roast, or 45–50 min. for strip roast, until thermometer inserted into thickest part of roast reaches 120°F for medium-rare or 130°F for medium, rotating roasting pan 2–3 times.
Transfer roast to a carving board. Let rest 20 min., tenting loosely with foil. From roasting pan, remove and discard herb sprigs and onion. Let cool slightly and then carefully pour pan juices into a fat separator. Discard fat and pour jus into a small serving bowl. Thinly slice roast and arrange on a large serving platter with jus.

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