Roasted Garlic-Crusted Beef Rib Roast Roasts

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Servings
   Serves 6-8

Prep Time
   30 minutes

Cook Time
   2 1/2 hours

Cooking Method
   Roasting

Beef Type
   Rib

Ingredients

• 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 lbs.)
• 2 tsp. cracked black pepper
• 2 medium heads garlic
• 2 Tbsp. olive oil
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. salt
• 1/8 tsp. white pepper

Leek Sauce

• 2 tsp. olive oil
• 1 cup leeks (white and pale green parts only), cut in half lengthwise then crosswise into thin strips
• 1 container (8 oz.) sour cream
• 2 Tbsp. milk
• 2 Tbsp. Dijon-style mustard
• 1/4 tsp. salt
• 1/4 tsp. white pepper

Instructions

Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Rub all sides of roast with cracked black pepper. Cut about 1/4 inch off from the stem end of each garlic head, exposing the cloves. Remove the outer papery skin, leaving the head intact. Place garlic in center of a 12-inch squire of heavy-duty aluminum foil; drizzel with oil and fold up edges to seal tightly. Place garlic packet alongside roast in pan.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast beef and garlic head in 350°F oven. Remove garlic from oven after 45 minutes; cool slightly. Continue roasting beef 1 1/4 to 1 1/2 hours for medium rare; 1 3/4 to 2 hours for medium doneness.

Meanwhile, squeeze garlic cloves from husks into medium bowl. Mash garlic with fork until smooth. Stir in thyme, salt and white pepper; set aside.

Heat oil in nonstick skillet over medium heat until hot. Cook and stir leeks 6 to 8 minutes or until they become slightly browned and crispy; set aside. Combine sour cream, milk and mustard in small bowl. Season with salt and white pepper. Just before serving, stir in half of the leeks; reserve remaining half to sprinkle on top of roast.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board. Rub roast with garlic mixture; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F.) Sprinkle roast with reserved leeks and carve into slices. Serve with sauce.

Suggestions

Cook beef to medium doneness for optimum flavor and tenderness.