rib roast with garlic crust

How To Make rib roast with garlic crust

• 1

  Remove any loose papery skin from garlic, leaving heads intact.
• 2

  In a large roasting pan, place roast, fat side up, and garlic.
• 3

  Insert a meat thermometer into center of roast being careful that the point does not touch the bone.
• 4

  Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare, 23 to 25 minutes per pound or until of desired doneness.
• 5

  Meanwhile, cut each onion lengthwise in half.
• 6

  Peel carrots and parsnips; cut each lengthwise in half if large.
• 7

  After roast has roasted 1 hour, remove garlic and cool until easy to handle.
• 8

  After beef has roasted 1 1/2 hours, add onions to drippings in roasting pan, turning to coat with drippings.
• 9

  Roast 45 minutes, turning onions occasionally until fork tender.
• 10

  While beef and onions are roasting, press soft, cooked garlic from each clove into a bowl.
• 11

  Stir in parsley and black pepper; set aside.
• 12

  In a 12" skillet over high heat, heat 3/4" water and carrots to boiling.
• 13

  Reduce heat to low; cover and simmer about 15 minutes or until tender.
• 14

  Drain; add minced tarragon, 1 tablespoon butter and 1/4 teaspoon salt.
• 15

  Keep warm.
• 16

  In a 10" skillet over high heat, cook 3/4" water and parsnips to boiling.
• 17

  Reduce heat to low; cover and simmer about 15 minutes or until tender.
• 18

  Drain parsnips; remove to plate.
• 19

  In the same skillet over medium heat, cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden brown, stirring.
• 20

  Return parsnips to skillet, turning them to coat with butter; keep warm.
• 21

  When onions are done, remove to a bowl; keep warm.
• 22

  Evenly spread garlic paste mixture over beef.
• 23

  Roast about 30 minutes longer or until coating is golden and beef is of desired doneness.
• 24

  When beef is done, place on a warm large platter with carrots, parsnips and onions.
• 25

  Keep warm while preparing red wine au jus gravy.
• 26

  Skim any fat from meat drippings; add red wine, bouillon and 1 1/4 cups water.
• 27

  Over medium heat, heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom of pan.
• 28

  Serve beef roast with red wine au jus.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card