Beef Subs

Stuffed Beef Crown Rib Roast with Herb Stuffing

Chef Jet Tila gives your family something to be thankful for with this stuffed Beef Crown Rib Roast with herb stuffing.

  • 2 Bone-In beef Standing Rib Roasts, 5-bones each, about 20 pounds 
  • 1/2 cup kosher salt
  • 1/2 cup coarsely ground black pepper 
  • 1/2 fresh garlic, peeled and processed into a paste 
  • 1/4 cup thyme, leaves removed from stem and coarsely chopped 
  • 1/4 cup rosemary, leaves removed from stem and coarsely chopped 
  • 1/4 cup sage, leaves removed from stem and coarsely chopped 
  • 1-1/4 cups olive oil

Herb Stuffing:

  • 1/2 cup butter plus 4 tablespoons for dotting 
  • 1 onion, small dice 
  • 2 stalks celery, small dice 
  • 2 tablespoons poultry seasoning  
  • Kosher salt and black pepper  
  • 12 cups dried bread cubes 
  • 3-5 cups beef broth 
  • 2 tablespoons fresh parsley 
  • 2 tablespoons fresh thyme leaves, chopped 

  1. Heat oven to 350°F. Prepare rub by combining salt, pepper, garlic, herbs and olive oil. 
  2. If not already Frenched, start by Frenching both roasts at least 2-3 inches down the bone. Remove the silver skin that covers the rib side. Score the rib side near the cap and on the back side of the bones to allow the rib roast to flex.  
  3. Lay the two roasts end to end and tie them together with butcher’s twine by the ribs. Flex the other sides until you form a circular crown with the other side of the bones. Tie the two ends together by the bones. Then tightly wrap butcher’s twine around the entire roast twice to set the shape for cooking. Tie into a firm double knot.  Asking your butcher to do this for you to save time! 
  4. Place crown roast on a full sheet pan lined with foil or parchment paper or in a roasting pan with a rack. Liberally rub all sides of roasts with garlic and herb rub, including in between bones. Put any excess rub around the top. Cover the exposed bones with foil to keep from burning. Insert oven-proof thermometer in center of roast avoiding any bones. 
  5. Cook about 15 minutes per pound until beef reaches an internal temperature of approximately 130°F. Temperature will continue to rise after cooking. Allow beef to rest, check temperature again with meat thermometer and ensure final temperature is 145°F or higher. For more color, you can increase the oven to 500°F and cook for an additional 15-20 minutes or until you reach your desired color and desired internal temperature as measured by a meat thermometer. 
  6. Present with herb stuffing (recipe below) stuffed into the center of the crown. Garnish with fresh herbs and enjoy.  

Herb Stuffing:
  1. Preheat oven to 350°F. In a large oven safe skillet, melt butter over medium high heat until butter starts to bubble and smoke.  
  2. Add the onion and celery to pan and sweat for about 1-2 minutes until softened.  Add the bread cubes and poultry seasoning to the skillet, folding and stirring to toast the bread and bloom the seasoning for about 3-4 minutes. The bread should start to brown and should smell amazing.  
  3. Turn off the heat to the pan, drizzle in about half the stock and fold to combine. Drizzle in enough broth to moisten the dressing but not make it soggy.  
  4. Taste and season with salt and pepper as needed. Once you’re happy with the flavors, stir in fresh parsley and thyme and dot with butter.  
  5. Cover with foil and bake in the oven for about 20 minutes covered. Uncover, then cook for an additional 10 minutes.

Nutrition information per serving: 811 Calories; 52 g Total Fat (17.7 g Saturated Fat; 1.7 g Trans Fat; 3.7 g Polyunsaturated Fat; 26.1 g Monounsaturated Fat); 205 mg Cholesterol; 2837 mg Sodium; 18 g Total Carbohydrate; 1.2 g Dietary Fiber; 2 g Total Sugars; 0 g Added Sugars; 69 g Protein; 94.9 mg Calcium; 7.4 mg Iron; 862 mg Potassium; 0.9 mg Riboflavin; 27.7 mg Niacin; 1.4 mg Vitamin B6; 5.5 mcg Vitamin B12; 465 mg Phosphorus; 15.1 mg Zinc; 75.6 mcg Selenium; 142 mg Choline

Jet Tila
Chef jet tila

chef's tip

Make sure to pre-dry bread cubes in advance of making this recipe.