boneless rib roast

Name: Boneless Rib Roast
Cook time: 2 h 45 min
Cuisine: American
Ingredients: 1/2 cup(s) fresh rosemary, chopped; 3 tablespoon(s) olive oil; 6 to 8 clove(s) garlic, peeled and chopped; 2 tablespoon(s) sea salt; 1 - 7-pound boned and tied beef rib roast; 1/2 cup(s) dry red wine; - additional rosemary sprigs for garnish

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This recipe rates high with those it has been served. Everyone seems to love it.

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(1 rating)

yield serving(s)

cook time 2 Hr 45 Min

method Roast

Ingredients For boneless rib roast

1/2 c

fresh rosemary, chopped
3 Tbsp

olive oil
6 to 8 clove

garlic, peeled and chopped
2 Tbsp

sea salt
1

7-pound boned and tied beef rib roast
1/2 c

dry red wine
additional rosemary sprigs for garnish

How To Make boneless rib roast

1
Place rosemary, oil, garlic and salt in blender or food processor. Pulse to a chunky paste. Cut small slits in roast and push part of garlic mixture into slits. Rub remaining mixture over entire roast. Cover and refrigerate overnight.

2
Position rack in center of oven. Preheat oven to 350 F. Uncover and transfer roast to rack in shallow roasting pan. For medium rare, roast to an internal temperature of 135 F. for approximately 2-1/4 hours. For medium, roast to an internal temperature of 150 F. for about 2-3/4 hours.
3
Transfer roast to serving platter and let stand 20 to 30 minutes before carving. Garnish with sprigs of fresh rosemary. Scrape pan drippings into measuring cup. Spoon off fat. Transfer drippings to small saucepan. Add 1/2 cup dry red wine. Bring to a boil. Reduce to half. Serve with roast.
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