Description
Beef rib roast rubbed with dijon mustard herb mixture and slowly roasted for the perfect tenderness, then complete it with an easy chimichurri sauce. YUM!
Ingredients
Units
Scale
- 1 beef rib roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
- 3 tablespoons Dijon mustard
- 1 tablespoon steak seasoning blend
- 1 teaspoon dried rosemary leaves
For the chimichurri sauce:
- 1 cup lightly packed fresh parsley
- 2 large cloves garlic
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup bone broth or water
- 1/4 cup organic red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Combine Dijon mustard, steak seasoning and rosemary in a small bowl. Mix well and rub onto each side of your rib roast.
- Place the rib roast in a roasting pan, fat side up. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
- When the roast is almost done, place all the ingredients for the chimichurri sauce in a food processor. Coarsely chop until blend.
- Remove roast when a meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices and serve the roast with the chimichurri sauce.
Notes
Rib roast recipe adapted from Beef Loving Texans.
Nutrition
- Serving Size: 1
- Calories: 235
- Sugar: 0.3g
- Sodium: 223mg
- Fat: 20g
- Saturated Fat: 6.7g
- Carbohydrates: 0.9g
- Fiber: 0.5g
- Protein: 12.4g
- Cholesterol: 44mg