Description
A beautifully tender, slow-roasted rib of beef with a garlic and rosemary crust, served with rich pan juices and roasted vegetables. Perfect for holidays or an indulgent Sunday roast.
Ingredients
Scale
- 2.5 to 3 kg bone-in rib of beef
- 6 garlic cloves, minced
- 3 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme
- 1 tablespoon sea salt
- 2 teaspoons freshly cracked black pepper
- 3 tablespoons olive oil
- 3 large carrots, roughly chopped
- 2 large onions, quartered
- 1 cup beef stock
Instructions
- Preheat your oven to 475°F (245°C).
- In a small bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper into a paste.
- Place chopped carrots and onions in a roasting pan. Pour in beef stock.
- Pat the beef dry, then rub all over with the garlic-herb paste. Set it bone-side down on the vegetables.
- Roast at 475°F for 20 minutes. Then reduce heat to 250°F (120°C) and cook for 2.5 to 3 hours, or until internal temp reaches 130°F (55°C) for medium rare.
- Remove from oven, tent with foil, and rest for 30 minutes.
- Slice and serve with pan juices and sides of your choice.
Notes
- Let beef come to room temperature before roasting for even cooking.
- Use a meat thermometer for accurate doneness.
- Resting the meat before slicing ensures maximum juiciness.
- Make a quick gravy from the strained pan drippings.
Nutrition
- Serving Size: 1 slice (about 200g)
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
Keywords: rib of beef, slow roast, beef roast, holiday roast, garlic crusted beef, Sunday dinner