Beef Rib Roast
serves 6-10
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1 8-12 pound bone-in beef rib roast
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
2 tablespoons dry mustard
2 tablespoons chopped fresh rosemary
prep: 1 hour
total: 4 hours
shallow roasting pan, aluminum foil
1. Tie the roast with one loop of kitchen twine between each bone. Rub it all over with the salt, pepper, mustard and rosemary and refrigerate from 1 to 24 hours.
2. Let the roast come to room temperature (about three hours) before cooking. Preheat the oven to 450F. Put the roast bone-side down on the roasting pan.
3. Roast at 450F until the skin begins to crackle and brown, 10-20 minutes. Lower the oven to 325F and roast until the beef reaches 120F in the thickest part for medium rare, another 2 1/2 hours (about 15
minutes per pound).
4. Let the roast rest in a warm spot for 30 minutes before carving.
2. Let the roast come to room temperature (about three hours) before cooking. Preheat the oven to 450F. Put the roast bone-side down on the roasting pan.
3. Roast at 450F until the skin begins to crackle and brown, 10-20 minutes. Lower the oven to 325F and roast until the beef reaches 120F in the thickest part for medium rare, another 2 1/2 hours (about 15
minutes per pound).
4. Let the roast rest in a warm spot for 30 minutes before carving.
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