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Peppery Beef Rib Roast

An impressive bone-in Rib Roast gets a classic rub before roasting to juicy perfection. The au jus is the finishing touch!

Peppery Beef Rib Roast

Cook Time: 3 hrs 30 mins

Servings: 10

Ingredients: 6

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Ingredients

Rub:

Preparation

  1. Step 1

    Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons for au jus. Press remaining rub evenly onto all surfaces of beef Rib Roast.

  2. Step 2

    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. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

  3. Step 3

    Remove roast when meat thermometer registers 135°F for medium rare; 145°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° to 15°F to reach 145°F for medium rare; 160°F for medium.)

  4. Step 4

    Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.

  5. Step 5

    Carve roast into slices. Season with salt, as desired. Serve with au jus.

Nutrition Information

239 Calories

0 %*

5g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

2.5 mg IRON

0 %DV

7.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 8 servings: 239 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 81 mg Cholesterol; 259 mg Sodium; 2 g Total Carbohydrate; 0.5 g Dietary Fiber; 29 g Protein; 2.5 mg Iron; 6.4 mg NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.2 mg Zinc; 36.3 mcg Selenium; 58.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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