Herb Your Enthusiasm
Oven-Roasted Baby Back Ribs with a Fresh Herb Crust and Caramelized Root Vegetables
2 hours 15 minutes
Serves 4
DinnerFrenchLow Sodium
Herb's take
Inspired by rustic European kitchens, this dish takes a rack of baby back ribs and gives it a bright, aromatic herb crust, all while root vegetables roast alongside to achieve caramelized perfection. You'll learn the fine art of building a fresh herb paste and how oven-roasting can transform humble roots into gold, no open fire required.
Equipment needed
- Wire rack
- Rimmed baking sheet
- Aluminum foil
Ingredients
Yield
4
Instructions
- 01Preheat oven to 325°F. Line a rimmed baking sheet with foil and set a wire rack inside.
- 02Pat the rack of baby back ribs dry with paper towels. Set aside.
- 03In a small bowl, combine the olive oil, kosher salt, black pepper, rosemary, thyme, parsley, garlic, and Dijon mustard to form a thick paste.
- 04Rub the herb paste evenly over both sides of the ribs. Place the ribs bone side down on the prepared rack.
- 05In a large bowl, toss carrots, parsnips, turnip, and onion with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange the vegetables evenly around the ribs on the baking sheet.
- 06Cover the entire sheet tightly with foil and roast for 1 hour.
- 07Remove the foil. Increase oven temperature to 400°F. Roast uncovered for 40-50 minutes, turning the vegetables once halfway through, until the ribs develop a crisp crust and the vegetables are deeply caramelized.
- 08Transfer ribs to a cutting board and let rest for 10 minutes before slicing.
- 09While the ribs rest, drizzle the roasted vegetables with balsamic vinegar and toss to coat.
- 10Slice ribs between the bones and serve with roasted root vegetables on the side. Sprinkle with extra chopped parsley if desired.
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