**Beef Rib Roast Ingredients: 1 beef rib roast (4-6 pounds), bone-in 4 cloves of garlic, minced 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tablespoons olive oil Salt and pepper to taste Directions: Preparations: a. Preheat your oven to 450°F (230°C). b. Take the beef rib roast out of the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking. c. Pat the roast dry with paper towels. Seasoning: a. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a flavorful herb rub. b. Rub the herb mixture all over the beef rib roast, ensuring it is evenly coated. Roasting: a. Place the seasoned rib roast on a rack in a roasting pan with the fatty side facing up. This allows the fat to baste the meat during cooking, keeping it moist and flavorful. b. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone. c. Place the roasting pan in the preheated oven and roast for 15 minutes to brown the surface of the meat. d. After 15 minutes, reduce the oven temperature to 325°F (165°C). e. Continue roasting the beef rib roast until the thermometer reads your desired doneness: For medium-rare: Roast for about 15-18 minutes per pound, until the internal temperature reaches 135°F (57°C). For medium: Roast for about 18-20 minutes per pound, until the internal temperature reaches 145°F (63°C). Adjust the cooking time based on the size and desired level of doneness. f. Remove the rib roast from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy roast. [...]** - Image #1 <@1059953954282279052>
Beef Rib Roast Ingredients 1 beef rib roast 46 pounds, bonein 4 cloves of garlic, minced 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tablespoons olive oil Salt and pepper to taste Directions Preparations a. Preheat your oven to 450F 230C. b. Take the beef rib roast out of the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking. c. Pat the roast dry with paper towels. Seasoning a. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a flavorful herb rub. b. Rub the herb mixture all over the beef rib roast, ensuring it is evenly coated. Roasting a. Place the seasoned rib roast on a rack in a roasting pan with the fatty side facing up. This allows the fat to baste the meat during cooking, keeping it moist and flavorful. b. Insert a meat thermometer into the thickest part of the roast, making sure it doesnt touch the bone. c. Place the roasting pan in the preheated oven and roast for 15 minutes to brown the surface of the meat. d. After 15 minutes, reduce the oven temperature to 325F 165C. e. Continue roasting the beef rib roast until the thermometer reads your desired doneness For mediumrare Roast for about 1518 minutes per pound, until the internal temperature reaches 135F 57C. For medium Roast for about 1820 minutes per pound, until the internal temperature reaches 145F 63C. Adjust the cooking time based on the size and desired level of doneness. f. Remove the rib roast from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 1520 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy roast. ...