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Boneless Rib Roast

Russ Myers


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

★★★★★ 1 vote
2 Hr 45 Min


1/2 c
fresh rosemary, chopped
3 Tbsp
olive oil
6 to 8 clove
garlic, peeled and chopped
2 Tbsp
sea salt
7-pound boned and tied beef rib roast
1/2 c
dry red wine
additional rosemary sprigs for garnish


1Place 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.
2Position 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.
3Transfer 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.

About Boneless Rib Roast

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American