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Lemon Thyme-Crusted Beef Rib Roast




Source of Recipe


Internet


List of Ingredients




1 6- to 8-pound rib roast, small end, chine (back) bone removed)
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt


Recipe



Preheat oven to 350°F. Combine ingredients for lemon-thyme paste, and press evenly onto roast.
Place roast, fat side up, in shallow roasting pan. Insert an ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven for 2-1/4 to 2-1/2 hours for medium rare, or 2-3/4 to 3 hours for medium.

Remove roast when meat thermometer registers 135°F for medium rare or 150°F degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Internal temperature of roast will continue to rise about 10 degrees to reach 145°F for medium rare and 160°F for medium. Carve roast into slices. Makes about 8 servings.

The Right Sauce

You can make an excellent horseradish sauce by mixing equal parts of prepared horseradish and sour cream, and passing it among your guests. Or serve the milder, creamier Creamy Horseradish-Chive Sauce. Your prime rib will be delicious on its own, but you can make an excellent horseradish sauce by mixing equal parts of prepared horseradish and sour cream, and passing it among your guests. Or try this:

Quick Peppercorn Sauce

1 can (13-3/4 to 14-1/2 ounces) beef broth
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 small bay leaf
1/8 teaspoon dried thyme leaves, crushed
1/3 cup dry red wine
10 whole black peppercorns, crushed

Combine broth and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly. Cook and stir for 1 minute or until sauce thickens. Add bay leaf and thyme, and cook over medium-high heat 10 to 12 minutes, or until sauce is reduced to 1 cup. Reduce heat to low, and stir in wine and crushed peppercorns. Simmer for 5 minutes. Discard bay leaf before serving. Makes about 1-1/4 cups.