Sunday, January 4, 2015

Herbed rib roast

As part of one of our Christmas presents, Scott's dad bought us a giant rib roast! I was so excited to make it, and it gave us a great reason to try out our rotisserie (don't worry, I have instructions if you don't have a rotisserie too). It was absolutely phenomenal, and I can't wait to make it again as we had to cut the roast in half it was so big!

Herbed rib roast-adapated from Taste of Home
Total time: 1 hour 30 miniutes (rotisserie), 2 hours (oven)
Serves 8-10

  • 1 beef ribeye roast (4-5 pounds)
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried majoram
Cut slits into the roast and insert the slices of garlic. Rub the roast with the seasonings. If making in a rotisserie: follow rotisserie instructions for loading and cook times. Ours took about 1 hour, 20 minutes.

If making in the oven: Preheat oven to 325 degrees. Place roast on a roasting pan fat side up. Bake uncovered for 2-2 1/2 hours or until cooked to desired doneness. (Medium rare is 145 degrees).
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