1. Let the roast rest at room temperature for
50\u00b0F.
Pat the rib roast dry with a paper towel
rlic as desired).
Cover roast, and refrigerate overnight.
small bowl.
Place roast on a rack in a
.
For the rib roast:
Sprinkle the roast with salt and
RIB ROAST:
Preheat oven to 325\
Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
Preheat grill.
Generously rub rib roast with salt and pepper.
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
side.
For the Roast:
Season the rib roast generously with salt
owl.
Rub surface of rib roast thouroughly with coriander mixture.
245 degrees C).
Brush rib roast lightly with olive oil. Rub
ngredients.
Rub the pork rib on all sides with dry
>Brush exposed ends of roast with vegetable oil.
nead to combine. Add beef rib roast to bag. Close bag with
ne hour.
Also let rib roast stand at room temperature for
ash and pat dry the roast. Sprinkle salt and pepper over
Cut meat from bone; do not cut completely.
Press 1 clove garlic and spread between bone and meat.
Sprinkle with pepper seasoning.
Close meat; tie rib roast closed with butcher string. Sprinkle pepper and salt on outside of roast.
Sear the ends of roast in a hot pan.
Roast with bone up at 350\u00b0, approximately 20 minutes per pound.
Use meat thermometer until done.
USE INDIRECT METHOD.
Have Nevilles help choose a Rib roast to your liking.
Loosen feather bones and tie securely.
Rub the roast with salt and pepper.
Place roast fat side up, in center of cooking grate directly over drip pan.
An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.
Place rib roast on a plate