Chicken Littles Eat More Rosemary Garlic Beef Rib Roast
From mystic_river1 15 years ago
- 140 minutes to make
- Serves 8
Making a perfect roast is easy! Just follow these simple steps courtesy of the National Cattlemen's Beef Association, who also provided the photo.
Ingredients
- FIRST THEY PROVIDE THE STEPS FOR MAKING A PERFECT roast shopping list
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- Step I shopping list
- Heat oven to proper temperature 325°F for Eye of Round and Round Tip roasts 350°F for Rib Eye roasts and Rib roasts 425°F for Tenderloin and Tri-Tip roasts. Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat. shopping list
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- Step 2 shopping list
- season beef before roasting as desired. Do not cover or add water. shopping list
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- Step 3 shopping list
- Remove roast when meat thermometer registers 135° - 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes. shopping list
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- Step 4 shopping list
- roast temperature will continue to rise about 5° - 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy! shopping list
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- roasts are so easy to make, and they allow plenty of leftovers, so you don't have to cook as often the week you make them. A good roast doesn't need much other than some salt, pepper and possibly a few seasonings. Still people tend to be intimidated at the thought of making a beef roast. Don't be...try this yummy one. shopping list
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- 6 - 8 pounds well-trimmed beef rib roast, small end (3 to 4 ribs) shopping list
- Seasoning: shopping list
- 1 tablespoon dried rosemary, crushed shopping list
- 3 cloves garlic, crushed shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
How to make it
- Heat oven to 350° F.
- Combine seasoning ingredients; press evenly into surface of roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat.
- Do not add water or cover.
- Roast 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium doneness.
- Remove roast when meat thermometer registers 135DF for medium-rare, 150° F for medium. Let stand 15 minutes. Temperature will continue to rise to 145° F for medium-rare, 160° F for medium.
- Carve into slices and serve.
The Rating
Reviewed by 11 people-
Wonderful recipe. Thanks for sharing. Very definately 5 forks
brianna
in loved it
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Great instructions!
elgab89
in Toronto loved it
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great tastey roast{Good instructions thanks}
momo_55grandma
in Mountianview loved it
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