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The Hood Magazine

Peppery Beef Rib Roast

10/31/2015 09:31AM ● By Hood Magazine


  • 1 beef rib roast bone-in (2 to 4 ribs), small end, chine (back bone removed (6 to 8 pounds)
  • 1 can ready-to-serve beef broth
  • 2 tsp chopped fresh thyme
  • salt



  • 2 tbsp pepper seasoning blend
  • 2 tbsp minced garlic




Heat oven to 350 degrees. Combine rub ingredients in small bowl; reserve 2 tbsp for au jus. Press remaining rub evenly onto all surfaces of beef roast.


Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degree oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.


Remove roast when meat thermometer registers 135 degrees for medium rare; 145 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 -15 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)


Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.


Carve roast into slices. Season with salt, as desired. Serve with au jus.