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All Recipes Beef

RIB ROAST WITH GARLIC HERB BUTTER

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RIB ROAST WITH GARLIC HERB BUTTER

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PREP TIME: 1 hr | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 3 hrs 30 mins| YIELD: 4 To 6 Servings

This dish shot right to my heart. Juicy rib roast perfectly cooked in an amazingly delicious herb garlic butter. Served with luxurious red wine gravy, now that’s one heck of a meal!

INGREDIENTS

Roast:

1 c. of butter, room temp

6 cloves of garlic, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

2 tbsp fresh parsley, chopped

2 tsp kosher salt

1 tsp freshly cracked black pepper

1 5-lbs Certified Angus beef brand bone-in rib roast (bones removed and tied back on by the butcher)

1 onion, quartered

1 head of garlic, cut in half

4 stalks of celery

6 sprigs of thyme

4 sprigs of rosemary

Gravy:

2 (10-oz) can beef consume

1 c. dry red wine

2 tbsp cornstarch

2 tbsp cold water

HOW TO MAKE RIB ROAST WITH GARLIC HERB BUTTER

Step 1: Allow the roast to come at room temperature for about an hour.

Step 2: Prepare the oven. Preheat it to 450 degrees F.

Step 3: Combine the butter, garlic, thyme, rosemary, parsley, salt, and pepper in a small mixing bowl.

Step 4: In the bottom of a roasting pan, place the quartered onion, halved garlic head, and celery stalks. Sprinkle the herbs over.

Step 5: Pat dry the roast, and with a rubber spatula or your hands, rub half of the herb butter on the bottom. Flip and place the roast in the roasting pan on top of the vegetables. Then, spread the rest of the butter on the fat side/on top of the roast.

Step 6: Bake the roast in the preheated oven for about 15 minutes. Then, adjust the oven temperature to 325 degrees. With the butter dripping, baste the roast and continue to bake. Note to baste the roast every 30 minutes while cooking. The roast is done when its internal temperature reaches between 115 to 120 degrees F.

Step 7: Take the roast out of the oven and onto a cutting board. Remove the bones and cover with foil.

Step 8: Into a saucepan, strain the dripping from the roasting pan and discard the vegetables and herb. Add the beef consume into the pan and pour in the red wine. Bring this to a boil until the liquid is reduced to around 2 cups.

Step 9: In a small bowl, whisk the cornstarch with cold water. Stir this into the red wine sauce. Resume cooking until the sauce has thickened.

Step 10: Remove the foil from the roast, then slice to your liking. To serve, ladle the red wine gravy to the roast.

Notes:

To make the gravy Keto-friendly, substitute 1 teaspoon of Xanthan Gum and mix well with boiling water. Then, remove from the heat.

For a medium-rare roast, the internal temperature should be 125 degrees F. Once covered with foil, then roast will continue cooking until it reaches the medium-rare temperature.

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