Thyme-Scented Rib Roast

Thyme-Scented Rib Roast

Serves 8 to 10
We know it'll be tough, but try to be patient! Allowing this roast to rest before carving is an important step. It allows the meat to continue cooking for a few more minutes, taking it to just the right doneness, and ensures the perfect juiciness, too.
  • 1 (5- to 6-pound) boneless beef rib roast
  • 1 tablespoon canola or peanut oil
  • 3 tablespoons chopped thyme
  • 1 teaspoon coarse sea salt, plus more as needed
  • 1/2 teaspoon ground black pepper, plus more as needed
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Preheat oven to 475°F.

Arrange roast in a 13x9-inch roasting pan and rub all over with oil, then thyme. Season generously with salt and pepper; roast for 30 minutes. Remove roast from oven and use a bulb baster to skim most of the fat from the pan. Baste beef with fat remaining in pan. Reduce oven temperature to 375°F and continue roasting for 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into the center of the meat registers 115°F. (Meat will continue to cook while standing, reaching about 130°F for medium rare.)

Transfer roast to a platter and reserve pan juices, if desired. Let roast stand for 25 minutes, then carve.
Nutritional Info: 
Per Serving: 890 calories (690 from fat), 77g total fat, 31g saturated fat, 195mg cholesterol, 280mg sodium, 45g 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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