Herb Crust Beef Rib Roast
|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.