- 12
Ingredients
- 8 lbs. well trimmed beef rib roast, small end bone remov
- 6 large garlic cloves
- 1 1/2 teaspoons dried thyme
- 1 teaspoon black pepper
Preparation
Step 1
Heat oven to 350 degrees. Combine seasoning ingredients; press evenly into surface of beef roast. Place roast, fat side up, in shallow roasting pan. insert meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water or cover. Roast in oven approx 2 1/4 to 2 1/2 hours for medium rare.
Remove roast when meat thermometer registers 130 for medium rare. transfer roast to carving board tent loosely with foil. Let stand 15 minutes
Carve roast into slices. Season with salt, as desired.
Roast Beef Cooking Times
In order to be sure you've cooked the meat correctly, it is best to use a meat thermometer.
Rolled rib and rib-eye: about 10 to 12 minutes per pound for rare. (125 to 130 on a meat thermometer) and 12 to 15 minutes per pound for medium rare ( 140 to145 on a meat thermometer)
For filet or tenderloin ( no matter what the weight): 18 to 20 minutes for very rare, 20 to 25 minutes for rare, and 25 to 30 minutes for medium rare.