Click on a category to see more recipes in this category
Ingredients
1 (5 to 5 1/2 pound) 3 Rib roast, trimmed
Oil
1 Garlic clove per rib, finely chopped
1 Teaspoon fresh rosemary leaves per rib
Freshly ground black pepper
Instructions
Preheat the oven to 350�F. Rub the ends of the meat with the oil and sprinkle all over with the garlic, rosemary, and pepper. Place the roast, bone side down, directly into a low-sided roasting pan large enough to hold the roast and have an inch or so room around it. The bones form their own rack. Put the pan in the oven and roast for about 90 minutes (30 minutes per rib for rare at the large end). Check the internal temperature with an instant-read thermometer. It should register 140�F. at the large end for rare. Remove the roast, tent it with foil, and let it stand at least 20 minutes before carving.
Shopping Tip
There are 13 ribs in a beef, but only 7 of them, 6 through 12, go into a "whole" rib roast. The other 6 go with other cuts. The meat with the ribs from the small or loin end are a better value than the meat from the large, or shoulder, end. The small end is more tender and has a smaller cap. The rib numbering system is the reverse: Large numbers are from the small end and small numbers from the large end. So, ribs 10 through 12 are better than 6 through 8. Make sure the butcher has removed the chine, or backbone�this will make carving infinitely easier. To give very generous portions, figure on two people per rib. With several courses and lots of side dishes and thinly sliced meat, you might be able to serve three or even four people per rib. The roast should have at least three ribs.