Rosemary Garlic Beef Rib Roast
Запеченная говяжья грудинка с чесноком и розмарином
6 to 8-lb well-trimmed Beef rib roast, small end (3 to 4 ribs)
1 Tbsp dried rosemary leaves, crushed
3 cloves garlic, crushed
3/4 tsp salt
1/4 tsp pepper
1. Heat oven to 350°F (177°C). Combine seasoning ingredients; press evenly into surface of Beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not touching bone or resting in fat. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium doneness.
2. Remove roast when meat thermometer registers 135°F (57°C) for medium-rare, 150°F (66°C) for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F (63°C) for medium-rare, 160°F (71°C) for medium.) Carve into slices. 8 to 10 servings.