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| 11 Pound Beef Rib Roast |
I love a good beef 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".
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| Covered in Herb Mixture |
The day (or TWO as I always do) 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. 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 between the bones and roast (I always have the store cut off the bone and give me enough twine to re-tie) then 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; let the roast sit on the counter in the pan for about 2 hours. It will still be in the "safe" zone, but the chill will be off. 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. I like to sit it on onions, celery and carrots to give the juices a little more flavor.
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| Final Product |
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 120 degrees. I use a Bluetooth "Meater" thermometer. This will produce a fairly rare roast. If you want it more done, leave it longer. When you remove it from the oven, tent loosely and let it sit for at LEAST 30 minutes. Slice to the desired thickness and serve with an au jus or my favorite, sour cream mixed with freshly grated horseradish and pulverized capers. Delicious.
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