Makes 6 to 8 servings
|3||cloves garlic, minced|
|1||teaspoon black pepper|
|1||(3-rib) beef rib roast, trimmed* (about 6 to 7 pounds)|
*Ask meat retailer to remove chine bone for easier carving. Fat should be trimmed to 1/4-inch thickness.
- Preheat oven to 450°F.
- Combine garlic and pepper; rub over all surfaces of roast. Place roast, bone side down, in shallow roasting pan. Insert meat thermometer into thickest part of roast not touching bone or fat.
- Roast in oven 15 minutes. Reduce oven temperature to 325°F. Roast 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with a meat thermometer inserted into the thickest part of part of the roast, not touching bone. Transfer roast to cutting board; cover with foil.
- Let stand 15 to 20 minutes to allow for easier carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve; serve immediately. Garnish as desired.
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