Peppery Beef Rib Roast

Total: 2 3/4 to 3 1/2 hr | Yield: 8 to 10 servings

Ingredients

Rub

• 2 tablespoons pepper seasoning blend
• 2 tablespoons minced garlic

Roast

• 1 beef Rib Roast Bone-In (2 to 4 ribs), small end,
• Chine (back bone removed (6 to 8 pounds)
• 1 (14 to 14 1/2 ounce) can ready-to-serve beef broth
• 2 teaspoons chopped fresh thyme
• Salt

Instructions

1. Heat oven to 350 degrees F.
2. Combine rub ingredients in small bowl; reserve 2 tablespoons for au jus. Press remaining rub evenly onto all surfaces of beef roast.
3. Place roast, fat side up, in shallow roasting 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.
4. Roast in 350 degrees F oven for 2 1/4 to 2 1/2 hours for medium rare; 2 1/2 to 3 hours for medium doneness.
5. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees 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 10-15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
6. Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer for 5 minutes.
7. Stir in thyme; continue simmering 2 minutes.
8. Carve roast into slices.
9. Season with salt, as desired.
10. Serve with au jus.

Nutrition

Per serving: 318 calories; 12g fat (5g saturated fat; 5g monounsaturated fat); 114mg cholesterol; 468mg sodium; 4g carbohydrate; 0.1g fiber; 48g protein; 13.9mg niacin; 1.0mg vitamin B6; 2.6mcg vitamin B12; 3.1mg iron; 57.2mcg selenium; 8.8mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association