Heirloom Meals: Savoring Yesterday's Traditions Today

Rib Roast

Rib Roast


Rib Roast (I wanted one that served 10 people, so the rule of thumb is 1 rib, per 2 people.)
4-6 Cloves of Garlic, minced
2 Tbsp Rosemary, minced
1/2 tsp Pepper, coarsely ground
1 Tbsp Coarse Sea Salt
1/4 cup Olive Oil


Preheat oven to 425.
Mix all the seasonings together to form a paste and them rub all over fat side of beef. Roast for 45 minutes to brown and then lower oven to 325-350 for another 2 1/2 hours. Use a thermometer to test for doneness. We like a selection of well to medium rare.

Serves 10 people.

Categories: Carole's Concoctions

Tags: prime rib, rib roast, herb crusted rib roast, Christmas Dinner Wine Pairings