Roast Beef
Serves 8 to 10
Time 2 hr 30 min
A homemade roast beef is an impressive and tasty addition to your holiday table, or even for a weeknight dinner that gives you versatile leftovers for lunch or supper. Be sure to let your roast rest before slicing to keep it juicy and flavorful.
Special Diets:
Ingredients
- 1 (5-to 6-pound) bone-in beef rib roast
- 1 tablespoon canola or extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- prepared horseradish sauce
- 1 teaspoon ground black pepper
Method
Heat the oven to 475°F.
Place roast in center of a 13x9-inch roasting pan; rub all over with oil and then season 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 sauce.
Nutritional Info:
Per serving: 360 calories (240 from fat), 26g total fat, 11g saturated fat, 95mg cholesterol, 210mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 29g protein.
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.
See our Terms of Service.
Ingredients
- 1 (5-to 6-pound) bone-in beef rib roast
- 1 tablespoon canola or extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- prepared horseradish sauce
- 1 teaspoon ground black pepper