Servings: 8-10
Total Time: 3 hours
Ingredients
- 8 pound beef rib roast
- 1 can beef broth
- 2 tsp thyme
- 2 Tbsp pepper seasoning blend
- 2 Tbsp minced garlic
- 1 pinch salt
This peppery rib roast packs a hearty punch and is a great alternative to a pot roast or a chuck roast. Stop by your local Fareway Meat Market to get the best rib roast for this recipe!
Directions
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Heat oven to 350°F
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Combine pepper seasoning blend and minced garlic in small bowl; reserve 2 tablespoons for au jus.
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Press remaining rub evenly onto all surfaces of beef roast.
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Place roast, fat side up, in a shallow roasting pan.
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Insert ovenproof meat thermometer so tip is centered in the thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
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Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium doneness.
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Remove roast when meat thermometer registers 135°F for medium-rare; 150°F for medium.
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Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium.)
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Combine broth and reserved rub in a small saucepan; bring to a boil.
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Reduce heat; simmer 5 minutes.
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Stir in thyme; continue simmering 2 minutes.
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Carve roast into slices.
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Season with salt, if desired. Serve with au jus.
Nutrition
Nutrition information per serving: 318 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 114 mg cholesterol; 468 mg sodium; 4 g carbohydrate; 0.1 g fiber; 48 g protein; 13.9 mg niacin; 1.0 mg vitamin B6; 2.6 mcg vitamin B12; 3.1 mg iron; 57.2 mcg selenium; 8.8 mg zinc.