egrees C).
Place the roast into a roasting pan. In
he spices into the roast and place the roast atop the veggies
Brush roast with balsamic vinegar.
Make a paste with remaining ingredients and apply to meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
n a roasting pan and roast for 30 mins.
Toss
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.
Sprinkle roast with salt and pepper.
50\u00b0F.
Pat the rib roast dry with a paper towel
br>Trim excess fat from roast; brush the meat with Worcestershire
).
Place the prime rib into a roasting pan, and
Season the roast the night before you will
Allow roast to stand at room temperature
rlic as desired).
Cover roast, and refrigerate overnight.
small bowl.
Place roast on a rack in a
Let the beef roast stand at room temperature for
lives and bacon.
Unroll roast; spread bacon mixture over meat
.
For the rib roast:
Sprinkle the roast with salt and
RIB ROAST:
Preheat oven to 325\
In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan.
Bake, uncovered, at 350 for 2-2 1/2 hours or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145, medium, 160, well done, 170).
Remove to a warm serving platter. Let stand for 10-15 minutes before carving.
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.