A beef rib roast screams celebration.
The meat is expensive, but rewards minimal effort with amazing, juicy flavor.
Serve with mashed potatoes and greens.
Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation).
Use leftovers in sandwiches or roast beef hash.
Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast.
Insert a sliver of seasoned garlic into each slit.
Let stand at room temperature for 1 hour.
Place a large roasting pan over two burners on medium-high heat.
Add oil and heat until shimmering.
Add the roast, fat-side down.
Cook until dark brown and crusted on all sides, 2 to 5 minutes per side.
Finish with the roast meat-side up and rib-side down.
Transfer the pan to the oven and roast for 15 minutes.
Remove the roast to a carving board; cover loosely with foil.
Let it rest for at least 15 minutes and up to 30 minutes.
To carve, stand the roast on end, holding it by the ribs.
Trim any excess fat and slice the meat into 1/4-inch-thick slices.
Trim any excess fat from each slice of roast.
Arrange half the slices in a single layer on a large baking sheet.
Divide half the breadcrumb mixture among the slices, patting it on top.
Broil until golden brown, 1 to 4 minutes.
Repeat with the remaining slices of roast and topping.
Nutrition bonus: Zinc (29% daily value).
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
To make fine breadcrumbs, process until very fine.
One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
