Rosemary Garlic Beef Rib Roast |
| Name: |
Kimberly Hubbard |
| Base: |
Fort Lewis |
| Recipe: |
Rosemary Garlic Beef Rib Roast
1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through a press
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 7 pound beef rib roast, small end (3 to 4 ribs), well trimmed
1. Heat oven to 350°F. Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135° F) or 2 3/4 hours for medium (145°F). Let stand 15 minutes before cutting into slices.
2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.
0.5 grams
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