Serves 12
210 min
Roasted Dry-Aged Rib of Beef with Creamed Greens
Recipe GLPRa7fade77223ac4
A showstopping centerpiece featuring a perfectly roasted 10-pound beef rib with the chine bone removed. The roast is seared to develop a golden crust, then finished in the oven with fresh rosemary and thyme, basted with chicken stock for a juicy, tender interior. Ideal for serving 12 guests at a special dinner.
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Ingredients
10 pounds One 10-pound beef rib roast, chine bone removed
2 tablespoons Extra-virgin olive oil
Kosher salt
Black pepper
2 cups Chicken stock or low-sodium broth
2 sprigs Fresh rosemary sprigs
5 sprigs Fresh thyme sprigs
Directions
Preheat your oven to 450°F. Remove the beef rib roast from refrigeration 45 minutes before cooking to bring it closer to room temperature for even cooking.
Pat the roast completely dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large, heavy-bottomed roasting pan over medium-high heat until it shimmers.
Carefully place the seasoned roast in the hot pan and sear on all sides (approximately 12-15 minutes total) until a deep golden-brown crust forms. Work in stages if needed to ensure even browning.
Pour the chicken stock into the bottom of the pan around (not over) the roast. Arrange the rosemary and thyme sprigs around the roast.
Transfer the roasting pan to the preheated oven. Roast for approximately 2 to 2.5 hours, basting with the pan juices every 20-30 minutes.
The roast is done when an instant-read meat thermometer inserted into the thickest part (without touching bone) reads 165°F for medium-rare to 165°F for medium doneness.
Remove from the oven and let the roast rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the roast into thick slices and serve with the pan juices spooned over top.
