Rosemary Garlic Beef Rib Roast Recipe - Cooking Index
Rosemary Garlic Beef Rib Roast Recipe - Cooking Index
| 1 tablespoon | 15ml | Dried rosemary leaves - crushed |
| 3 | Garlic cloves - pushed through press | |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 6 lbs | 2724g / 96oz | Beef rib roast - (to 7) - well trimmed |
| = (small end - 3 to 4 ribs) |
Heat oven to 350 degrees.
Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135 degrees) or 2 3/4 hours for medium (145 degrees). Let stand 15 minutes before cutting into slices.
Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2 to 3 minutes for flavors to blend. Strain and serve with beef.
This recipe yields 8 servings.
Carbohydrates: 0.5 grams
Protein: 58 grams
Fat: 74.5 grams
Calories: 922
Description:
"This classic rib roast requires little adornment but do try it with our Yorkshire Pudding!"
Source:
Atkins Cookbook at http://atkinscenter.com
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