Lemon Thyme-Crusted Beef Rib Roast
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 15 Minutes
Cook Time: 2 1/4 to 3 Hours |
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Main Ingredients:
1 beef rib roast ( 2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Lemon-Thyme Paste:
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
Directions:
- Heat oven to 350 degrees F. Combine paste ingredients; press evenly onto beef roast.
- Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degree oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
- Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 to 20 minutes. (Temperature will continue to rise 5-10 degrees to reach desired 145 degrees for medium rare; 160 degrees for medium). Carve roast into slices. Makes 8 servings
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