RIB EYE OF BEEF ROAST

By:


Ingredients:

  • 1 5-7 pound roast, cleaned and made oven ready

  • 2 tablespoons Flavors of Southern Spain spice mix
  • 1 tablespoon fennel seed, ground
  • 1 tablespoon salt
  • 3 tablespoons vegetable oil
  • 1 pound mirepoix (onion, celery, carrots 2:1:1), diced
  • 1 head garlic, cleaned

Method:

Have butcher make the roast oven ready (including the bone), i.e. have him remove bones and all surface fat and silver skin. Combine spices with oil in small bowl and work together into paste. Rub paste onto rib generously and marinate 4 hours in the refrigerator, turning occasionally. Place vegetables and garlic in bottom of roasting pan and place rib on bone over vegetables in pan. Roast at 325˚F for approximately 2 1/2 hours or until internal temperature reaches 125˚F (12-15 minutes per pound from refrigerator for medium rare) Remove and rest for 10 minutes before slicing. Use bone for secondary use or cut steaks and one bone per serving.






TO RECIPES

printable page