Herbed Roast Ribs of Beef

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Directions

  1. Tuck the fresh herbs under the roast's strings or rub the dried herbs on the meat.
  2. Heat the oil in an ovenproof skillet over medium heat until it shimmers. Add the roast and brown on all sides, about 15 minutes.
  3. Heat oven to 375° F. Sprinkle the roast with salt and pepper. Place the skillet in the oven and cook 1 hour and 30 minutes or until an instant-read thermometer registers 125°F (for medium rare) in the center of the roast. (Be careful not to touch bone with the thermometer; bone will register a higher temperature than the meat.)
  4. Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking. Skim the fat from the pan juices and discard. Spoon the pan juices over the sliced meat.
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 653
  • Calcium 22mg
  • Carbohydrate 0g
  • Cholesterol 222mg
  • Fat 37g
  • Fiber 0g
  • Iron 8mg
  • Protein 75mg
  • Sat Fat 15g
  • Sodium 200mg
What does this mean? See Nutrition 101 .

Quick Tip

Beef
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.