Ingredients
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1 (6 to 7 lb) bone-in beef rib roast (3–4 ribs)
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3 tablespoons kosher salt
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2 tablespoons coarse ground black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder (optional)
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2 tablespoons olive oil
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2 tablespoons fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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Optional: 1 tablespoon Dijon mustard (for rub)
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2 cups low-sodium beef broth (for au jus)
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1 tablespoon Worcestershire sauce (for au jus)
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1 teaspoon garlic powder (for au jus)
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Pan drippings from roast (for au jus)
Instructions
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Bring to Room Temp: Remove the roast from the refrigerator and let it come to room temperature for 2–3 hours. This ensures even cooking.
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Preheat Oven: Preheat your oven to 250°F.
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Prepare the Herb Rub: In a bowl, mix kosher salt, black pepper, garlic powder, olive oil, rosemary, thyme, and optionally Dijon mustard into a paste.
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Season the Roast: Pat the roast dry with paper towels, then rub the herb mixture all over the surface, pressing it into the meat.
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Place in Roasting Pan: Place the roast bone-side down on a rack in a large roasting pan.
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Roast Low and Slow: Cook uncovered in the preheated oven until internal temperature reaches:
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120°F for rare
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125°F for medium rare
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130°F for medium
(This usually takes about 3–4 hours for a 6–7 lb roast)
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Rest the Meat: Remove the roast from the oven, tent with foil, and let it rest for 30 minutes. The internal temperature will rise by 5–10 degrees.
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Crank the Heat: Increase oven temperature to 500°F.
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Sear for Crust: Place roast back in the oven for 8–10 minutes until a crispy, browned crust forms.
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Make Au Jus: While roast rests again, heat pan drippings in a saucepan over medium heat. Add beef broth, Worcestershire sauce, and garlic powder. Simmer 5–7 minutes. Strain if desired.
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Carve and Serve: Slice roast against the grain into thick slices. Serve with warm au jus or horseradish cream sauce.