With any Holiday coming up, you will want to cook a special meal. This rib roast is a real treat and will not disappoint your guests. The herbs form a crust on the roast and it is slightly crispy on the outside and tender and juicy on the inside. It will be especially loved by people that don’t want pink in the center of their meat. I have cooked this a number of times and it has always disappeared quickly, so you may have to cook a large one.
Ingredients
- 3-4 lb Rib Roast
- 4 tbsp Cracked Black pepper
- 4 tbsp kosher salt or coarse sea salt
- 3 tbsp Basil
- 2 tbsp Rosemary
- 2 tbsp thyme
- 2 tbsp granulated garlic
Directions
Thaw rib roast completely and store in fridge till ready to cook. Take out of the fridge sprinkle and massage each ingredient one at a time in and then let set for at least 1 hour at room temp. Preheat oven to 450 and then put in roast and brown uncovered for 20 to 30 mins till outside browned. Turn oven temp down to 300 and cook for 2.5 hours, then start checking internal temp every 30 mins till it is 140 degrees. Then Remove from oven and tent foil over pan and allow to cool for 30-45 mins, then serve.
What alterations are needed to have pink on the inside but not blood all over the plate?
If you make sure it is thoroughly defrosted and follow the directions for oven and internal temperature above, the cook time and making sure it hits 140 degrees before you take it out should assure it is done through. You can even go to a little higher on the internal temperature to 145 degrees to make sure there is no pink.