Lemon Thyme-Crusted Beef Rib Roast (2 comments) Holiday Dishes
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- 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 lbs.)
Lemon Thyme Paste
- 3 Tbsp. chopped fresh thyme
- 2 Tbsp. minced garlic
- 1 Tbsp. freshly grated lemon peel
- 1 Tbsp. olive oil
- 2 tsp. coarse grind black pepper
- 1 tsp. salt
Preheat oven to 350°F. Combine paste ingredients; press evenly onto beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. DO NOT add water or cover.
Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F.) Carve roast into slices.
Nutrition information per serving: 387 calories; 44 g protein; 2 g carbohydrage; 22 g fat; 408 mg sodium; 128 mg cholesterol; 6.7 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 4.9 mg iron; 11.1 mg zinc.