Rich, meaty rib roast is a classic for holiday meals. It’s traditional with Horseradish Cream Sauce or an easy beef gravy. This recipe feeds a crowd, but if your group is smaller, no worries: Leftovers will keep for 4 to 5 days and are excellent for sandwiches, steak-and-eggs or even diced over a Cobb salad.
Ingredients
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Method
Preheat oven to 275˚F. In a small bowl, combine rosemary, garlic, salt, cracked pepper and the olive oil and stir. Rub the roast all the over with the paste and place bone-side down in a roasting pan.
Roast in the middle of the oven until a meat thermometer inserted into center of roast registers 130˚F for medium rare or 135˚F for medium, 2½ to 3 hours.
Remove roast from the oven, loosely tent with foil and let rest 20 minutes. Increase the oven temperature to 500˚F.
Remove foil and return roast to the oven. Roast until the exterior of the beef is very crisped and browned, 10 to 15 minutes. Transfer roast to a cutting board. Remove string. Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Arrange slices on a platter; cut between bones and place them on the platter as well (there’s a lot of meat on the bones and some people may want one).