Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
This roast is so easy to put together and makes an impressive centerpiece for the holiday table. You can prepare a light gravy by adding beef broth to the pan juices, but it’s not necessary if you’re pressed for time. The beef is moist and delicious on its own.
- 1/2 Cup Finely Chopped Fresh Dill Or 2 Tablespoons Dried Dill
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Freshly Ground Pepper
- 1 1/2 Teaspoons Sugar
- 1 Tablespoon Olive Oil
- 1 Large Bone-In Beef Rib Roast (8 Pounds/4 Ribs)
- 1 Cup Beef Broth For Gravy (Optional)
- In small-size bowl combine dill, kosher salt, and sugar. Stir in olive oil. Spread mixture all over rib roast and place bone-side down in large-size roasting pan. Cover loosely with plastic wrap and place in refrigerator for 2 to 8 hours.
- Remove from refrigerator and let roast sit at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Remove plastic wrap. Place roast in oven until meat is very browned on the outside and cooked to desired doneness (about 1 1/2 hours for medium). A meat thermometer inserted into center of roast (without touching bone) should register about 135 degrees. Remember that temperature will rise 5 to 10 degrees as roast rests.
- Remove from oven and transfer roast to carving board and let rest 25 minutes before carving.
- Meanwhile, make gravy if desired. Spoon off and throw away fat from roasting pan. Pour in beef broth. Place pan over a medium heat and cook 5 minutes. Scrape up any browned bits from bottom of pan with wooden spoon. You will want liquid to reduce down to about 3/4 cup.
- Carve roast by running a long, sharp knife between rib bones and meat to separate them. Slice meat about 1/2 inch thick and arrange on platter with bones. Serve with gravy.
- Serves 10
- Prep Time: 30 Minutes Cook Time 90 Minutes Total Time: 120 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
