Recipe: Rib Roast... not scary at all, try it!!!

I am always looking for new things to cook for David and I and am always buying things when on sale when I am looking for something new and this week, it was Rib Roast at only $1.99/lb!

I found a fantastic recipe online from Emeril and absolutely LOVED it although my meat thermometer was broken and I ended up overcooking it a tad. Thankfully, my hubby loves "meat & potatoes" no matter what condition and lapped it up with a big smile on his face. :)

Recipe: Rib Roast

2 heads roasted garlic (see very easy, quick recipe below)
3 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 Tablespoon finely chopped FRESH thyme
1 Tablespoon finely chopped FRESH rosemary
1 - 3 1/2 lb Rib Roast
2 1/2 cups total of red wine (I love cabernet with beef)
2 1/2 cups total of beef broth or stock

Roasted garlic recipe:
Heat oven to 400 degrees
Cut just the tops off two heads of garlic so that the garlic cloves inside are just exposed
Place the heads of garlic on a large piece of foil
Brush a tablespoon of olive oil ontop of each head of garlic, wrap in the foil and roast for 40 minutes until skin browns (but isn't black!) and garlic is tender
Pop cloves out of skin when cool

Preheat oven to 400 degrees.

In a small bowl, mash roasted garlic cloves with a fork until nearly smooth. Add herbs, 1 teaspoon of salt and 1/2 teaspoon of pepper to the garlic, mix well and spread evenly over the top and sides of the roast. Sprinkle the remaining 2 1/2 teaspoons of salt and remaining 1 teaspoon of pepper over the entire roast. Place roast on the roasting rack inside your roasting pan.

Add 1 1/2 cups red wine and 1/2 cup beef broth into the bottom of the roasting pan and place pan in the oven to heat for 20 minutes.

Reduce oven temperature to 350 degrees and roast another 22 minutes per pound of meat. Mine was 3.38lbs and took 67 minutes.

Let roast stand for 10 minutes after cooking is complete before carving.

Scrape up all the dried on bits in the bottom of the roasting pan and pour into a small saucepot with any remaining liquid in the roasting pan. Add 2 additional cups of beef broth and 1 additional cup of red wine and season to taste with salt & pepper. I used 1/4 teaspoon salt and 1/8 teaspoon of pepper. Heat over medium-high heat for 15-20 minutes until reduced by half. Strain Au Jus through a sieve (small mesh strainer) to remove any solids before serving with the roast.


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