Recipe

Chicken Littles Eat More Rosemary Garlic Beef Rib Roast Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago Making a perfect roast is easy! Just follow these simple steps courtesy of the National Cattlemen's Beef Association, who also provided the photo. Prep:10m Cook:140m Servings:8	Mystic_rive
	beef beef rosemary garlic

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Ingredients

FIRST THEY PROVIDE THE STEPS FOR MAKING A PERFECT ROAST

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Step I

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.

Step 2

Season beef before roasting as desired. Do not cover or add water.

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Step 3

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.

Step 4

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!

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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.

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6 - 8 pounds well-trimmed beef rib roast, small end (3 to 4 ribs)

Seasoning:

1 tablespoon dried rosemary, crushed

3 cloves garlic, crushed

3/4 teaspoon salt

1/4 teaspoon pepper

Directions

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.

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