Beef rib roast with garlic and rosemary recipe

Ingredients for Beef rib roast with garlic and rosemary

• 12 garlic cloves, peeled, minced

• 30 g chopped rosemary

• 30 g salt (coarse)

• 4-rib standing beef rib roast (bone-in prime rib), 4–4.5 kg

How to make Beef rib roast with garlic and rosemary

1. Pulse the garlic, rosemary, salt, and 1 tsp of pepper in a food processor until smooth. Rub the mixture all over the roast. Transfer the roast to a rack set in a 33 cm by 23 cm roasting tray and marinate in the fridge for at least 8 hours.

2. Allow the roast to stand at room temperature for 1 hour before cooking.

3. Preheat the oven to 230°C (fan) or 250°C (conventional), ensuring the rack is positioned in the middle.

4. Roast the meat, fat side up, for 20 minutes until browned.

5. Reduce the oven temperature to 180°C (fan) or 190°C (conventional) and continue roasting until an instant-read thermometer inserted into the centre of the meat (avoiding the bone) registers 43°C, which will take an additional 1½ to 2 hours.

6. Transfer the roast to a platter and let it rest, uncovered, for 30 minutes. The internal temperature of the meat will rise to about 55°C for medium-rare.

7. Note that the beef can be marinated up to 1 day in advance.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.