Description
A succulent and flavorful boneless rib roast, seasoned to perfection and oven-roasted for a tender and juicy center.
Ingredients
Scale
- 1 boneless rib roast (4–5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper.
- Rub the mixture all over the boneless rib roast, making sure to cover all sides.
- Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part of the roast.
- Roast the rib roast in the preheated oven for 20 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 130°F (54°C) for medium-rare, about 1 to 1.5 hours.
- Remove the roast from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before slicing.
- While the roast is resting, pour the beef broth into the roasting pan and scrape up any browned bits. Heat on the stove and reduce to make a flavorful gravy.
- Slice the roast against the grain and serve with the gravy.
Notes
- For best results, let the roast come to room temperature before cooking.
- Adjust cooking time based on desired doneness: 120°F (49°C) for rare, 140°F (60°C) for medium, and 160°F (71°C) for well done.
- Save any leftovers for sandwiches or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0
- Sodium: 150
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 100
Keywords: boneless rib roast recipe, oven-roasted rib roast, holiday rib roast, juicy rib roast, beef roast recipe