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Dredged in a medley of herbs and a touch of garlic, this roast beef is roasted in high heat and then finished off in a medium-hot oven until it is cooked to tender, flavorful perfection. Layering thin slices of onion over the meat halfway through the cooking process is the secret method that imparts flavor and keeps the beef moist.
- 1 bone-in trimmed and tied beef rib roast (4 to 6 pounds)
- 1 tablespoon olive oil
- 1 clove garlic, cut in half
- 1 teaspoon fennel seed
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 medium onions, thinly sliced
Preheat the oven to 450F. Using a mortar and pestle or a food processor, grind the oil, garlic, and herbs into a fine paste. Rub the paste over the surface of the beef and place the beef, fat side up, on a rack in a large roasting pan.
Roast the meat for 20 minutes. Reduce the heat to 350F and roast the meat for 30 minutes. Arrange the sliced onions over the surface of the beef and continue cooking the roast for an additional 30 to 45 minutes, until a meat thermometer registers 145F for medium-rare.
Transfer the meat to a serving platter and remove the onions. Allow the roast to rest for 10 to 15 minutes, and then carve it into thin slices.
This herb crusted rib roast recipe makes 6 to 8 servings.