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Herb Crust Beef Rib Roast

Gadget.Cook's picture
  Beef rib roast 8 Pound (1 Roast, 2 To 4 Ribs, 6 To 8 Pound, Small End, Chine /Back Bone)
  Minced fresh parsley 2 Tablespoon
  Crushed dried thyme 1 Tablespoon
  Dried thyme leaves 1 Tablespoon, crushed
  Vegetable oil 1 Tablespoon
  Cracked black pepper 2 Teaspoon
  Garlic 4 Clove (20 gm)

Prepare Creamy Horseradish & Chive Sauce the day before.
In small bowl, combine parsley, thyme, oil, pepper and garlic. Press evenly onto surface of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of meat, not resting in fat or touching bone.
Convection Roast at 325°F for 2 to 2 1/4 hours for medium rare or 2 1/2 to 2 3/4 hours for medium doneness. Remove roast when meat thermometer registers 135° for medium rare or 150° for medium doneness.
Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes (Temperature will continue to rise approximately 10°F). Carve roast.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Cook Time: 
21 Minutes

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8264 Calories from Fat 3889

% Daily Value*

Total Fat 432 g664%

Saturated Fat 168 g840.1%

Trans Fat 0 g

Cholesterol 2939.5 mg979.8%

Sodium 2690.1 mg112.1%

Total Carbohydrates 34 g11.4%

Dietary Fiber 15.2 g60.6%

Sugars 1 g

Protein 1005 g2009.7%

Vitamin A 74% Vitamin C 105.4%

Calcium 97.9% Iron 802.7%

*Based on a 2000 Calorie diet

Herb Crust Beef Rib Roast Recipe