Meats – Beef, Pork, Lamb, Etc
Rosemary Rib Roast
Ingredients
- 5 lb Certified Angus Beef rib roast
- balsamic vinegar for brushing
- 2 tbsp herb paste minced garlic
- 2 tbsp herb paste; or 2 tsp dried chopped fresh thyme
- 1 tbsp herb paste; or 1 tsp dried rosemary chopped fresh rosemary
- 2 tbsp herb paste salt
- 1 tbsp herb paste olive oil
Method
- Preheat the oven to 450 degrees F. Place the roast fat side up on a rack in a shallow roasting pan. Brush the entire surface of the roast with balsamic vinegar. Combine the garlic, thyme, rosemary, salt and olive oil to make a paste. Coat the top, ends and sides of the roast with the herb paste.
- Place the beef in the oven and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting for 2 hours for a medium degree of doneness. Remove from the oven and allow the roast to stand 5-10 minutes; slice across the grain.
- Serve with garlic potatoes and roasted carrots.
Notes
From Certified Angus Beef (Fred Meyers, 8 Mar 01). Serves 10-12. Nutritional: 398 calories, 17g fat, 6g sat fat, 189mg chol, 2g carb, 61g protein, 1288mg sodium, 8mg iron.
Original card
The recipe above was transcribed from this scan of Vera’s original card.