Rib Roast with Rosemary Salt December 19, 2015 06:40
Slow cooking with a high heat finish yields a perfectly cooked roast with a crispy crust.
1 rib roast (allow 1 lb per person) grass fed
3 cloves garlic, sliced thin
1 jar Healthy Gourmet Rosemary Salt
1 Tablespoon black pepper
3 Tablespoons extra virgin olive oil
2 bay leaves
Let roast rest at room temperature for about 30 minutes before roasting.
Preheat oven to 250 degrees F.
Mix contents of jar Healthy Gourmet Rosemary Salt and pepper with extra virgin olive oil. Set aside.
Using a sharp knife, make deep slits all over the roast and between each of the ribs. Insert a garlic sliver into each slit so that the garlic is completely beneath the surface of the meat.
Rub the olive oil mixture all over the roast.
Place roast in roasting pan fat side up (bones down). Roast for 4 - 5 hours for medium rare depending on the size of your roast. Remove from oven, remove pan drippings, tent loosely with foil and let rest for 30 or more minutes. Preheat oven to 500 or 550 degrees F. 15 minutes before you plan to serve the beef, remove the foil from roast. Place roast back in oven for 6 - 10 minute depending on the size of the roast allowing the outside of the roast to crisp up. Remove from oven, carve and serve.
