A flavorful and tender rib roast recipe with a delightful herb crust and onion garnish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the roast.
Place the rib roast, fat side up, on a rack in a shallow roasting pan.
Positioning the roast fat side up allows the fat to baste the meat as it cooks.
Sprinkle the garlic powder, rosemary, and thyme evenly over the roast, rubbing them into the surface.
Rubbing the spices into the meat enhances the flavor penetration.
Slice the onion into rings and arrange them on top of the roast, securing with toothpicks if needed.
Onion rings add a sweet and savory flavor to the roast.
Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the roast from the oven and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meat tender and juicy.
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