Follow these steps for perfect results
Fresh Rosemary
chopped
Vegetable Oil
N/A
Garlic Cloves
chopped
Kosher Salt
N/A
Boneless Beef Rib Roast
trimmed, tied
Fresh Rosemary Sprigs
N/A
Grind chopped fresh rosemary, vegetable oil, garlic, and kosher salt in a processor to a chunky paste.
Place the boneless beef rib roast in a roasting pan.
Rub the rosemary mixture all over the beef.
Cover the roasting pan and chill in the refrigerator for 1 day.
Position rack in the center of the oven and preheat to 350F (175C).
Uncover the beef.
Roast until a thermometer inserted straight down from the top center registers 125F (52C) for rare, about 1 hour 45 minutes.
Let the roast stand for 30 minutes to allow the juices to redistribute.
Transfer the roast to a platter.
Scrape pan drippings into a cup.
Spoon off the fat from the drippings.
Garnish the platter with fresh rosemary sprigs.
Expert advice for the best results
Use a meat thermometer to ensure the roast is cooked to the desired level of doneness.
Let the roast rest for at least 30 minutes before slicing to allow the juices to redistribute.
Everything you need to know before you start
15 minutes
The rosemary rub can be prepared 1 day in advance.
Garnish with fresh rosemary sprigs and serve with roasted vegetables.
Serve with roasted potatoes and asparagus.
Pair with a red wine reduction sauce.
A robust red wine that complements the richness of the beef.
Discover the story behind this recipe
Celebratory meals, holidays
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