Herb And Garlic Crusted Beef Rib Roast

Enjoy this flavorful beef rib roast for a dinner – a delightful meal! MORE + LESS -

beef rib roast, small end (4 to 6 lb)

teaspoons dried basil leaves

teaspoons dried thyme leaves

teaspoon coarse (kosher or sea) salt

teaspoon garlic powder

1/4

teaspoon coarse ground black pepper

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1

Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
2

For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
3

Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.

When buying the roast, look for it under several names: beef rib roast, standing rib roast or prime rib roast.
About 1 hour 30 minutes before beef is done, prepare and boil 8 medium potatoes as directed on page 589. For decorative potatoes, make crosswise cuts almost through whole potatoes to make thin slices and decrease boiling time to 10 minutes. Place potatoes in beef drippings in pan, turning to coat completely; or brush potatoes with melted butter and place on rack with beef. Continue cooking about 1 hour 15 minutes, turning potatoes once, until golden brown. Sprinkle with salt and pepper if desired.
With roast on carving board, carefully cut bone portion away from meat. Turn roast bone side down. Cut slices evenly and toward bone side of roast.