Monday, December 23, 2013

Rib Roast Beef With Fresh Garlic and Rosemary


1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves


Allow roast to stand at room temperature for at least 1 hour.
Meanwhile mix salt pepper and rosemary together.
Preheat the oven to 375 degree F.
Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
Place roast on a rack in the pan with the fat side up.
Roast for 1 hour.
Turn off oven.
Leave roast in oven but do not open oven door for 3 hours
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
Remove roast 20 minutes after heating.
Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

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