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| 5 lb. Certified Angus Beef rib roast |
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| Market District balsamic vinegar |
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| 2 Tablespoon garlic, minced |
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| 1-2 shallots, minced |
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| 2 Tablespoon fresh thyme, chopped (or 2 tsp. dried) |
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| 1 Tablespoon fresh rosemary, chopped (or 1 tsp. dried) |
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| 1 Tablespoon salt |
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| 1 Tablespoon Market District extra virgin olive oil |
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Preheat oven to 450 degrees F. Place roast, fat side up, on a rack in a shallow roasting pan. Brush surface of roast with balsamic vinegar. In a medium bowl, combine garlic, shallots, thyme, rosemary, salt and olive oil to make a paste. Coat top, ends, and sides of roast with herb paste. Place beef in the oven and roast for 15 minutes.
Reduce heat to 350 degrees F and continue roasting approximately 2 hours, or until meat has reached 5 degrees F below the temperature required for the doneness you prefer (please see below for recommended internal temperatures). Remove from oven and allow roast to rest 5 to 10 minutes before carving. The internal temperature will continue to rise during this time and the juices will redistribute for a more flavorful meal. Recommended Cooking Times for Rib Roast
Temp......Size.......Medium Rare...............Medium
350F.....4-6 lb.....1-3/4 to 2-1/4 hrs......2-1/4 to 2-3/4 hrs.
350F.....6-8 lb.....2-1/4 to 2-1/2 hrs......2-3/4 to 3 hrs.
350F.....8-10 lb....2-1/2 to 3 hrs..........3 to 3-1/2 hrs.
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Recommended Internal Cooking Temperature Guide
145 degrees F (medium rare) or 160 degrees F (medium)
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Recipe Author:
Giant Eagle
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