Classic Beef Rib Roast

Customer Rating: 4

1 Ratings 1 Comment

Yield: 8 - 11 servings

Preparation Time: plus cooking time total: 2 3/4 to 3 1/2

Ingredients

6-8 lbs. well-trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed

Salt

6 large cloves garlic, crushed

1 1/2 teaspoons dried thyme leaves

1 teaspoon cracked black pepper

Add To

Directions:

1. Heat oven to 350 F. Combine seasoning ingredients; press evenly into surface of beef roast. Place roast, fat side up, in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water or cover. Roast in 350 F. oven approximately 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.

2. Remove roast when meat thermometer registers 135 F. for medium rare, 150 F. for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (The temperature will continue to rise to 145 F. for medium rare; 160 F. for medium.)

3. Carve roast into slices; season with salt, as desired. Serve with roasted root vegetables.

A beef rib roast makes an impressive entree. Simply rubbed with pepper, garlic and thyme, it roasts to perfection.

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