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This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. — Evelyn Gebhardt, Kasilof, Alaska
Originally published as Seasoned Rib Roast in Quick Cooking March/April 2001, p61
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 31, 2012 by A13
This is so so good. I have made it several times and have been asked several times to make it. Very good, I would recommend this to anyone.
Reviewed on Oct. 24, 2012 by pastagrammie
Good stew. Next time I will try using a 1/2 can of tomato paste and add onions. I used venison and made the pieces a little bigger than an inch cube.
Reviewed on Oct. 16, 2012 by MrBruce44
The extremely well regarded cooking magazine Cook's Illustrated recommends using an instant read thermometer and remove when the center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium. The temperatures recommended in the recipe are those of the USDA. The USDA recommends much higher temperatures because they presume ?iffy? meat quality. The USDA recommends a minimum temperature of 145 degrees? that?s really medium well.Trust me; the roast shown in the photograph of roast was no more than 120 degrees when it was removed from the oven it should also rest for at least 20 minutes before carving.120 degrees is the temperature that I routinely use for prime rib? I probably cook eight to ten annually.
The extremely well regarded cooking magazine Cook's Illustrated recommends using an instant read thermometer and remove when the center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium. The temperatures recommended in the recipe are those of the USDA. The USDA recommends much higher temperatures because they presume ?iffy? meat quality. The USDA recommends a minimum temperature of 145 degrees? that?s really medium well.
Trust me; the roast shown in the photograph of roast was no more than 120 degrees when it was removed from the oven it should also rest for at least 20 minutes before carving.
120 degrees is the temperature that I routinely use for prime rib? I probably cook eight to ten annually.
Reviewed on Dec. 25, 2011 by jen D
Oh My gosh, the best flavor and perfect rib roast I have ever made. Tasted gourmet and each time I make it, its perfect..only thing is if you don't like spicy cut the cayenne pepper to half
Oh My gosh, the best flavor and perfect rib roast I have ever made. Tasted gourmet and each time I make it, its perfect..
only thing is if you don't like spicy cut the cayenne pepper to half
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