Rib Roast
This flavorful cut of beef is seasoned with herbs and spices, then slow-roasted for a tender, juicy result with a nice crust on the outside. It’s an easy and delicious way to bring everyone together around the table!
Recipe - Scott #643
Rib Roast
Prep Time30 Minutes
Servings8
Cook Time180 Minutes
Ingredients
1 (4 lbs) beef ribeye roast
3 cloves garlic
2 Tbs fresh rosemary leaves
2 Tbs fresh sage leaves
2 Tbs fresh parsley leaves
1 Tbs flaky sea salt
1 Tbs black peppercorns
2 Tbs vegetable oil
Directions
- Remove roast from the refrigerator. Place in a large roasting pan. Combine the garlic, rosemary, sage, parsley, salt and peppercorns in a food processor. Pulse a few times to finely chop. Add the oil, and pulse again. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 30 minutes.
- Preheat oven to 450° F. Cook for 30 minutes. Reduce oven temperature to 350° F. Insert an instant-read meat thermometer into the thickest part of the meat. Depending on weight, roast the meat (uncovered) for 2 hours or until the meat thermometer reads 135° F to 140° F for medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing.
Nutritional Information
Per Serving (1/2 lb): Calories: 490, Fat: 27 g (11 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,060 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 61 g.
30 minutes
Prep Time
180 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Fresh Beef Round Eye Roast, Choice - 2.29 Pound
$18.27 avg/ea$7.98/lb
Fresh Garlic Bulb - 1 Each
$0.78
That's Tasty Rosemary - 0.5 Ounce
$2.28$4.56/oz
Not Available
Fresh Parsley - 1 Each
$0.98
Morton Sea Salt, Fine - 17.6 Ounce
$3.18$0.18/oz
Brookshire's Whole Black Peppercorn - 2 Ounce
$4.58$2.29/oz
Brookshire's Vegetable Oil - 24 Fluid ounce
$3.18$0.13/fl oz
Nutritional Information
Per Serving (1/2 lb): Calories: 490, Fat: 27 g (11 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,060 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 61 g.
Directions
- Remove roast from the refrigerator. Place in a large roasting pan. Combine the garlic, rosemary, sage, parsley, salt and peppercorns in a food processor. Pulse a few times to finely chop. Add the oil, and pulse again. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 30 minutes.
- Preheat oven to 450° F. Cook for 30 minutes. Reduce oven temperature to 350° F. Insert an instant-read meat thermometer into the thickest part of the meat. Depending on weight, roast the meat (uncovered) for 2 hours or until the meat thermometer reads 135° F to 140° F for medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing.