Fool Proof Rib Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

⭐️Best Boneless Rib Roast Recipe ⭐️

This recipe is FOOL PROOF. You can’t screw it up if you follow these directions exactly!

Also, PLEASE BUY YOURSELF A MEAT THERMOMETER if you don’t have one yet … legit only way to cook these expensive cuts and getting the medium/rare or well done right!

•

TIP: I sliced this as I was serving it. You can reheat It on a hot plate if it’s double wrapped in foil in a tin for about 25 minutes. Rewarms beautifully even if sliced. The key is that 145 temp which is medium rare … so rewarming it will get it to perfect medium.

Also amazing cold or room temp, when using leftovers cut into salads or made into sandwiches or used on a charcuterie plate.

Ingredients

RECIPE:

1 Bonless rib roast

Salt and pepper

3 tbsp. Oil

1 extra large onion

4 carrots, chopped large

4 sweet potatoes halved

4-5 cloves garlic

5-6 sprigs fresh Rosemary

•

Cook Mode Prevent your screen from going dark

Instructions

Salt and pepper your roast generously on all sides.

In a large roasting pan, add the oil, all your veggies and the garlic. Add the rack in the pan and place your roast on top. Add the springs of rosemary on too of roast

Loosely foil and cover pan.

Pre heat oven to 425F

Bake roast for 15 minutes

Uncover and lower oven to 325F

Bake your roast now for another 90 minutes or as long as it takes to get the meat thermometer to reach 145 degrees.

Take roast out of oven.

Place on counter and loosely cover with foil and let rest for at least 10 minutes.

You can serve it now or you can Lenin fridge covered for up to 3 days till ready to serve.

Author: Sarah Lasry