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Herbed Rib Roast Recipe

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This recipe for Herbed Rib Roast, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Korey
Added: Saturday, March 1, 2008


1 (7-8 lb.) prime rib roast
1 tbsp. whole black peppercorns
2 bay leaves
1 tbsp. kosher salt
3 garlic cloves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tbsp. olive oil
For jus:
2 c. beef broth
1 small fresh rosemary sprig
1 small fresh thyme spring
1 garlic clove, smashed

Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours. Let roast stand at room temperature 1 hour. Preheat oven to 450. Roast beef in middle of oven 20 min. Reduce temperature to 350 and roast beef until thermometer inserted into center of meat registers 110, 1 1/2 to 1 3/4 hours more. Transfer to large platter and let stand, uncovered, 25 min. Meat will continue to cook, reaching about medium rare.
Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and simmer on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to saucepan and add any juices that have collected on platter. Gently simmer 10 min. Season jus with salt and pepper. Slice roast and serve with jus.




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