Description
Succulent beef rib roast promises a luxurious culinary journey through rich, herb-infused flavors that elevate classic Sunday dinner traditions. Meat lovers will savor each tender, perfectly seasoned slice that brings robust taste and elegant dining to the table.
Ingredients
Scale
Meat:
- 4.5 kilograms (10 pounds) beef rib roast, bone-in
Herbs and Spices:
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 4 cloves garlic, minced
Cooking Liquids and Oil:
- 2 tablespoons olive oil
- 1 cup beef broth (optional for roasting)
Instructions
- Prepare the beef rib roast by patting it dry with paper towels to ensure a perfect sear and seasoning absorption.
- Create a robust herb blend by mixing rosemary, thyme, garlic, salt, pepper, and onion powder in a small bowl.
- Massage the roast generously with olive oil, then thoroughly coat with the prepared herb mixture, ensuring even coverage.
- Heat a heavy, oven-safe skillet over high heat until it’s smoking hot and ready for searing.
- Carefully place the seasoned roast in the skillet, searing each side for 3-4 minutes to develop a rich, golden-brown crust that locks in flavors.
- Transfer the skillet with the seared roast directly into a preheated oven at 450F (230C) for 15 minutes to initiate high-temperature cooking.
- Reduce the oven temperature to 325F (165C) and continue roasting for approximately 1.5-2 hours, depending on the roast’s size and desired doneness.
- Use a meat thermometer to check internal temperature, aiming for 130F for medium-rare or 140F for medium.
- Remove the roast from the oven and tent loosely with aluminum foil, allowing it to rest for 15-20 minutes to redistribute juices and ensure maximum tenderness.
- Slice against the grain into thick, juicy portions and serve with complementary side dishes.
Notes
- Invest in a quality meat thermometer to ensure precise doneness without cutting into the roast and losing precious juices.
- Choose a well-marbled cut of beef for maximum tenderness and rich flavor, preferably from a trusted butcher who can recommend the best selection.
- Bring the roast to room temperature before cooking to guarantee even heat distribution and consistent cooking throughout the meat.
- Allow generous resting time after cooking, which helps redistribute internal juices and results in a more succulent and tender roast.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 450
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 120 mg