Rib Roast Beef With Fresh Garlic and Rosemary

 

Ingredients:


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

Directions:


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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Crock Pot Roast

Ingredients:

• 
  
• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) package brown gravy mix, dry
• 1 (1 1/4 ounce) package dried Italian salad dressing mix
• 1 (1 1/4 ounce) package ranch dressing mix, dry
• 1/2 cup water

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

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