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Prep Time: 15 minutes, Cook Time: 3 hours, Serves 8 to 10
1 (8 to 10 lb.) natural standing beef rib roast 5 tbsp. cooking oil 2 tbsp. kosher salt 1-2 tbsp. coarse ground black pepper 6 cloves garlic, minced 10 whole cloves garlic, peeled 2 large yellow onions, peeled and quartered 1 turnip, peeled and cut into wedges 5 carrots, peeled and cut into half 3 large organic Yukon Gold potatoes, quartered 2 tsp. thyme Bring meat to room temperature. Preheat oven to 450°F. Place roast in roasting pan, rib side down, and rub with two tablespoons olive oil, salt, pepper and minced garlic. Toss garlic cloves and vegetables in remaining olive oil and thyme. Arrange around roast. Roast for 20 minutes. Stir vegetables. Reduce heat to 350°F and roast for 2 1/2 hours for rare (125°F). Remove roast from oven and allow to rest for 30 minutes before carving. Nutrition Facts Per Serving (261g): Calories 510 (320 from fat) 36g total fat, 14g saturated fat, 0g trans fat, 95mg cholesterol, 570mg sodium, 20g carbohydrate, 3g dietary fiber, 5g sugars, 28g protein |
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