Roast Beef

Roast Beef

Serves 8 to 10

  • 1 (5-to 6-pound) bone-in rib roast
  • 1 tablespoon canola or olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Horseradish Cream Sauce (see recipe page 20)
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Heat oven to 475°F. Place roast in center of a 13 x 9-inch roasting pan; rub all over with oil and then season generously with salt and pepper. Press rosemary and thyme onto the surface. Roast in middle of oven 30 minutes. Baste the roast with pan juices, reduce oven temperature to 375°F, and continue roasting beef 1 ¼ to 1 ½ hours more, or until a meat thermometer inserted into the center of the roast (not touching a bone) registers 115°F. Transfer to a platter, let stand 25 minutes before carving. (Meat will continue to cook while standing, reaching about 130°F for medium-rare.) Serve with pan juices and/or Horseradish Cream Sauce.

Nutritional Info: 
Per Serving:360 calories (240 from fat), 26g total fat, 11g saturated fat, 95mg cholesterol, 210mg sodium, 0g carbohydrate (0g dietary fiber, 0g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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