It seems like just yesterday that we were preparing for the Thanksgiving holiday; brining our turkeys and sprinkling our apple pies with cinnamon. Now the December holidays are upon us and it’s time to get the menus planned once again. Here is a warm and satisfying rib roast perfect for the cooler December months. Happy holidays straight from Karel’s kitchen.
1 5-6 pound standing beef rib roast
½ cup coarse ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
Approximately 1 cup beef broth
If possible, add seasonings to beef in the morning, or the night before. Allow beef to come to room temperature for at least 1 hour. Preheat oven to 450°. Place meat in baking pan and place in preheated oven to sear meat. Remove and add enough of the beef broth to just line the bottom of the pan; adding more broth as necessary throughout the cooking process to keep the meat moist. (No more than ¼ inch up the sides of the pan). AFTER 12 MINUTES, reduce heat to 250° and continue to roast for approximately 2-2 ½ hours with the internal temperature reaching 145° for medium rare. Remove from oven and let rest for at least 30 minutes prior to cutting.
**I prefer to use a rib roast with the ribs intact. You can get them ribless at the grocery store or have your butcher remove the ribs and then tie them back on for the cooking process and easy carving.
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