|11 Pound Beef Rib Roast|
I love rib roast. Dark and crusty on the outside, succulent and rare inside. For years I was disappointed with all the recipes I tried. This one came out perfectly for the past three years. Give it a try and see for yourself. I started with an 11 pound rib roast I love to have leftover beef rib bones for soup or "Prime Rib Bone BBQ".
|Covered in Herb Mixture|
The day before combine the zest of two lemons, some fresh rosemary, 6 cloves of garlic, 3 Tablespoons of EVOO and a ton of black pepper and sea salt to taste. Last year I used fresh oregano in it too. Chop it all together in a food processor (this is where my favorite Mini-Prep Cuisinart comes in handy). Spread the mixture over the roast and refrigerate. I like this left uncovered so it can dry out a little before roasting - it helps promote the nice crust on the outside.
On the day you cook, start early; the roast should be at almost room temp, so let it sit on the counter in the pan for 3 hours. Preheat the oven to 200 degrees. Yep, 200. Put the roast, rib side down in a shallow roasting pan. You can use a rack if you want, but it isn't necessary.
Resist the urge to open the oven door. I know, it is hard, but at such a low temp it really makes a difference. Roast it for about 5-6 hours, or until the internal temp comes in at 138 degrees. I use a wireless remote thermometer. This will produce a medium rare roast. If you want it more done, leave it longer. When you remove it form the oven, tent loosely and let it sit for at LEAST 20 minutes. Slice to the desired thickness and serve with an au jus or my favorite, sour cream mixed with freshly grated horseradish. Delicious.