Wednesday, December 5, 2012

Rosemary & Thyme Rib Roast

Rosemary & Thyme Rib Roast
(8-10 servings)


1 tbsp. Salt
2 tbsp. Coarsely Ground Black Pepper
1 (4 ½ - 5 lb.) Boneless Beef Rib Roast
4 cloves Fresh Garlic, minced
1 tbsp. Dried Rosemary
1 tsp. Dried Thyme
1 ½ cups Dry Red Wine
1 ½ cups Red Wine Vinegar
½ cup Extra Virgin Olive Oil
Garnishes: Fresh Rosemary Sprigs & Fresh Thyme Sprigs (optional)


Combine the salt and pepper then rub evenly over the dried (use paper towels) roast.  Brown the roast on all sides using a large pre-heated skillet over medium-high heat.  Remove pan from the heat and let roast cool slightly.  Combine the garlic, dried rosemary and dried thyme.  Rub the mixture evenly over the roast.  Place the roast on a lightly greased rack in an aluminum foil-lined roasting pan.  Stir together the wine, vinegar and oil.  Gradually pour wine mixture over the roast.  Bake in a pre-heated 250 degree oven for 2 hours.  Then increase the temperature to 350 degrees and bake 1 more hour or until meat thermometer inserted into the thickest portion registers 145 degrees (medium-rare) or to desired doneness.  Remove the roast from oven and let stand 15 minutes before slicing.  Garnish if desired.

Note:               This dish goes best with a horseradish sauce.  See my blog for “Fluffy Horseradish Sauce” recipe.

Ideas for Future Efforts

No comments:

Post a Comment