Herb Seasoned Beef Rib Roast
This stylish holiday roast is remarkably easy to prepare. The accompanying Individual Yorkshire Puddings bake while the roast waits to be carved. A savory mushroom-shallot sauce provides the finishing touch.
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
- 4 garlic cloves, pressed
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 6-8 pounds well-trimmed beef rib roast (2-4 ribs), small end
- 2 medium onions, sliced
- 1 can (14 1/2 ounces) beef broth, divided
- 3/4 cup water
Preheat oven to 350°F. Chop thyme leaves with Food Chopper. Combine thyme, garlic, black pepper and salt. Press evenly over surface of beef roast.
Slice onions into 1/4-inch-thick slices using Ultimate Mandoline. Cover bottom of Rectangular Baker with onion slices. Add 3/4 cup of the beef broth and water; reserve remaining broth for Mushroom Sauce.
Place roast, fat side up, on onions in baker. Do not cover. Insert Digital Pocket Thermometer, so tip is centered in thickest part, not resting in fat or touching bone. Do not cover. Roast 2 hours, 15 minutes to 2 hours, 30 minutes for medium rare; 2 hours, 45 minutes to 3 hours for medium doneness.
Remove roast from oven when thermometer registers 135°F for medium rare; 150°F for medium. Remove roast to Reversible Bamboo Carving Board; loosely tent with aluminum foil. Temperature will rise approximately 10°F during standing. (See Cook's Tip.) Let stand 15-20 minutes to allow juices to set and for easier carving.
- 8-10 servings of 4 ounces cooked beef
Nutrients per serving:
Calories 270, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 3 g, Protein 33 g, Sodium 290 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 meat, 1 vegetable
You may want to ask the meat retailer to remove the chine bone for easier carving. Trim fat to 1/4-inch thickness.
Once meat has been removed from the oven, it will continue to cook during the standing time due to the internal residual heat. That's why it's important to remove this roast from the oven when the thermometer registers about 10°F below a desired ending temperature of 145°F for medium-rare doneness or 160°F for medium doneness. Upon carving, the beef roast will be moist and tender, and not overcooked.