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Beef Rib Roast with Rosemary





Yields
Makes 8 to 10 servings



Total Time
2 hrs 30 mins

Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.

Beef Rib Roast with Rosemary




Annabelle Breakey
 1 tablespoon salt
 2 teaspoons freshly ground black pepper
 1 shoulder-end bone-in beef rib roast with 4 ribs (about 8 lbs.; ribs should be left long)
 8 large sprigs fresh rosemary
 1 head garlic, separated into cloves, crushed and peeled
Step 1
1

Preheat oven to 450°. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into the roast about 1/2 in. in front of the ribs to create a deep pocket into which you'll stuff the rosemary and garlic. Sprinkle the pocket with about half the salt mixture, then insert rosemary and garlic, allowing rosemary sprigs to poke out of the roast. Tie the roast between the ribs with kitchen string. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with ribs pointing up.

Step 2
2

Cook 15 minutes, then reduce oven temperature to 350° and roast until a thermometer inserted in center of meat reaches 130° for rare, 75 to 90 minutes, or 140° for medium, about 2 hours. Remove from oven, tent with foil, and let rest for 30 minutes. Cut strings and remove rosemary. Carve and serve.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories459
% Daily Value *
Total Fat 27g35%

Saturated Fat 11g56%
Cholesterol 147mg49%
Sodium 521mg23%
Total Carbohydrate 1g1%

Dietary Fiber 0.2g1%
Protein 50g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.