6-8 Pound Beef Rib Roast
8 Garlic Cloves, minced
2 T Fresh Thyme (or 2 t Ground Thyme)
2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)
1 T Salt
1/2 T Ground Black Pepper
Olive Oil
Directions:
Place roast fat-side-up in roasting pan.
Trim fat if needed.
Cut five 1/2-inch deep slits in top of roast.
In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste.
Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour.
Preheat oven to 450 degrees.
Bake for 20 minutes then reduce temperature to 350 degrees.
Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown.
Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving.
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