Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Rosemary Garlic Beef Rib Roast




Source of Recipe


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

Seasoning:
1 T dried rosemary, crushed
3 cloves garlic, crushed
3/4 tsp. salt
1/4 tsp. pepper

Serves 8-10

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 135° F 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.