Peppery Rib Roast

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!


  • 8 pound beef rib roast
  • 1 can beef broth
  • 2 tsp thyme
  • 2 Tbsp pepper seasoning blend
  • 2 Tbsp minced garlic
  • 1 pinch salt
Peppery Rib Roast
Total Time: 3 hours


Servings: 8-10

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.


  1. Heat oven to 350°F

  2. Combine pepper seasoning blend and minced garlic in small bowl; reserve 2 tablespoons for au jus.

  3. Press remaining rub evenly onto all surfaces of beef roast.

  4. Place roast, fat side up, in a shallow roasting pan.

  5. 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.

  6. 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.

  7. Remove roast when meat thermometer registers 135°F for medium-rare; 150°F for medium.

  8. 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.)

  9. Combine broth and reserved rub in a small saucepan; bring to a boil.

  10. Reduce heat; simmer 5 minutes.

  11. Stir in thyme; continue simmering 2 minutes.

  12. Carve roast into slices.

  13. Season with salt, if desired. Serve with au jus.