Boneless Rib Roast with Garlic and Herbs

Makes 8 servings
  • Active time: 10 min
    Total time: 12 hr (includes 8 hrs marination)
The savory Italian herb rub that turns roast pork into insanely delicious porchetta also works its transformative wonders on a boneless beef rib roast. We think this just may be the best roast beef you ever tasted. Make sure to let the rub sit on the meat at least 8 hours to let the flavors really sink in.


  • 1 (4- to 5-pound) boneless beef rib roast, tied
  • 1 tablespoon fennel seed
  • 1 tablespoon whole black peppercorns
  • 4 teaspoon coarse sea salt
  • 2 Turkish bay leaves or 1 California leaf, crumbled
  • 4 large garlic cloves
  • 3 tablespoons finely chopped fresh rosemary
  • 2 tablespoons extra-virgin olive oil


  • kitchen string; an electric coffee/spice grinder


  • If roast doesn’t come tied, tie it at 1-inch intervals with kitchen string.
  • Grind fennel, peppercorns, and bay leaves in spice grinder until powdered. Mince and mash garlic to a paste with salt, then mix with spice powder, rosemary, and oil in a bowl to form a paste.
  • Rub paste all over roast and chill, covered, overnight.
  • Let roast stand at room temperature 1 hour and place on a rack in a roasting pan.
  • Meanwhile, preheat oven to 450°F with rack in middle.
  • Roast 20 minutes, then reduce oven to 350°F and roast until an instant-read thermometer inserted 2 inches into center registers 110° F for medium-rare roast beef, 1 1/4 to 1 1/2 hours more.
  • Transfer to a carving board and let meat stand 20 to 30 minutes (temperature will rise to 130°F) before slicing.
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