ven to 400\u00b0F. Weigh beef and calculate cooking time (allow
he bag.
Drown the beef in the refrigerator for 6
Let beef stand at room temperature 1
Gently knead to combine. Add beef rib roast to bag. Close bag with
il in a bowl. Rub standing rib roast with mixture and season liberally
he beef into a roasting pan, rib-side down.
Roast for 2
venly over surface of rib roast.
Place roast in preheated oven, fat
Sprinkle roast with pepper, herbs, onions and
ayenne pepper; rub over roast.
Place roast with fat side up
Combine the first 5 ingredients and rub over roast.
Place roast with fat side up in a large roasting pan.
Insert meat thermometer.
Bake, uncovered, at 325\u00b0 until roast reaches desired doneness.
Allow 23 to 25 minutes per pound for rare (140\u00b0 on thermometer), 27 to 30 minutes for medium (160\u00b0) and 32 to 35 minutes for well done (170\u00b0).
Remove to serving platter and keep warm.
Let stand 15 minutes before carving.
Allow roast to stand at room temperature
00\u00b0F.
Brush the beef with 1 tbsp of the
25\u00b0F.
Tie the roast with string at 1 inch
Preheat the oven to 350\u00b0F.
Rub beef with oil. Sprinkle with herbs and season to taste. Place on a rack in a roasting pan.
Roast for 2 hours 20 mins for medium, or until cooked to desired doneness. Loosely cover with foil. Rest for 15-20 mins before carving.
paste.
Stand the roast in a very large roasting
o poke some holes throughout beef rib roast so marinade can penetrate the
owl.
Rub surface of rib roast thouroughly with coriander mixture.
ash and pat dry the roast. Sprinkle salt and pepper over
Let the beef roast stand at room temperature for
ne hour.
Also let rib roast stand at room temperature for