Thyme-Scented Rib Roast
Serves 8 to 10
Time 2 hr 10 min
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.
Special Diets:
Ingredients
- 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
Method
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, 0g carbohydrates (0g dietary fiber, 0g sugar), 45g 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.
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Ingredients
- 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