Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
Recipe information
Yield
Makes 8 servings
Ingredients
1 standing rib roast of beef, about 6½ pounds
3 or 4 cloves of garlic, thinly slivered
Coarse salt and pepper
N/A pepper
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
Step 3
Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1¾ hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
Nutrition Per Serving
Per serving: 379 calories
1g carbohydrates
45g protein
21g fat
131mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
