Fool-Proof Rib Roast
Fool-Proof Rib Roast
Ingrediënten
For the Roast:
- 1 5-pound standing beef rib roast, trimmed of fat
- 2½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon crushed fennel seeds
- 2 pounds new potatoes halved
- 1 onion cut into thin wedges
For the Dipping Sauce:
- 1 8-ounce carton sour cream
- 3 tablespoons horseradish
- 1 tablespoon snipped fresh chives
Instructies
Preparing the Roast:
- Allow the beef to stand at room temperature for 1 hour.
- Preheat the oven to 350°F.
- In a small bowl, stir together 2 teaspoons of salt, garlic powder, black pepper, thyme, and crushed fennel seeds.
- Place the beef on a rack in a roasting pan, rib side down.
- Rub the beef with the spice mixture.
- Roast in the oven until an instant-read thermometer inserted into the thickest part registers at least 135°F for medium-rare (about 1¾ to 2¼ hours) or 150°F for medium (about 2¼ to 2¾ hours).
- After roasting, transfer the beef to a cutting board and let it stand, covered with foil, for about 15 minutes.
- Do not drain the pan.
- Boil the halved potatoes and onion in salted water for 10 minutes, then drain.
- Sprinkle them with the remaining ½ teaspoon of salt.
- Remove the rack from the roasting pan, add the vegetables, and toss them to coat with the drippings.
- Return the pan to the oven and roast until the vegetables are browned and tender, which should take about 30 to 40 minutes.
- Making the Dipping Sauce:
- Stir together the sour cream, horseradish, and chives in a bowl.
Notes / Tips / Wine Advice:
Serve the sliced beef roast with the roasted vegetables and the dipping sauce. Enjoy your delicious rib roast!
