Ingredients
1 beef rib roast (about 2–3 kg)
3–4 cloves garlic, minced
2–3 sprigs fresh rosemary (or 2 tsp dried)
2 tsp fresh thyme (optional)
3 tbsp olive oil (or melted butter)
1 tbsp coarse salt
1 tbsp freshly ground black pepper
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Preparation
1. Preheat oven to 220°C (425°F).
2. Prepare the beef: Pat the roast dry with paper towels. Rub it with olive oil (or butter), garlic, rosemary, thyme, salt, and pepper until well coated.
3. Roast at high heat: Place the roast in a baking pan or roasting pan, fat side up. Cook for 15 minutes at 220°C to sear the outside.
4. Lower temperature: Reduce oven heat to 160°C (325°F) and continue roasting until the internal temperature reaches your preferred doneness:
Rare: 50°C (120°F)
Medium rare: 55°C (130°F)
Medium: 60°C (140°F)
Well done: 70°C (160°F)
5. Rest the meat: Remove from oven, cover loosely with foil, and let rest for 15–20 minutes before slicing.
6. Serve: Slice thinly and serve with sides like mashed potatoes, roasted vegetables, or gravy.
