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Slow Roasted Boneless Rib

This king of the roasts is best when slow cooked at an even temperature.  This keeps the meat evenly pink throughout and ultra tender.  

  • 1 (3 ½ to 4 pound) prime rib roast , boneless
  • sea salt and pepper
  • 3 garlic cloves, minced
  • 1 tsp. chopped fresh thyme (5 ml)
  • 1 tsp. chopped fresh rosemary (5 ml)
  • 2 Tbsp. Dijon mustard (25 ml)
  • 1 tbsp. olive oil (15 ml)

Preheat Oven to 300 Degrees

Trim all but a thin layer of fat from roast. In the small chopper of a food processor, blend together, garlic, thyme and rosemary.  Pulse until finely chopped. Add the mustard and olive oil , salt and pepper.  Pulse to blend.  Rub paste all over roast. Transfer roast to a rack set in a small roasting pan.

Roast beef in middle of oven until a thermometer inserted into centre of meat registers 140°F ( for medium rare), about 2 hours and 15 minutes. Transfer beef to a large plate and let stand, loosely covered with foil, 20 minutes.

Serves  6 to 8

Wednesday, December 21, 2011

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