Beef Rib Roast With Dill & Black Pepper Rub

Beef Rib Roast With Dill & Black Pepper Rub

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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)
  1. 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.
  2. Remove from refrigerator and let roast sit at room temperature for 30 minutes.
  3. Preheat oven to 375 degrees.
  4. 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.
  5. Remove from oven and transfer roast to carving board and let rest 25 minutes before carving.
  6. 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.
  7. 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.
  8. Serves 10
  9. Prep Time: 30 Minutes Cook Time 90 Minutes Total Time: 120 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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