Roast Beef with Fresh Garlic Seasoning Salt
Yield
6 servingsPrep
9 hrsCook
105 minReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
garlic cloves
|
*
|
| 1 ½ | tablespoons |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
thyme
ground |
*
|
| ½ | teaspoon |
black pepper
|
|
| 7 | pounds |
beef rib roast
cut from small end, trimmed |
* |
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
garlic cloves
|
*
|
| 23 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
thyme
ground |
*
|
| 2.5 | ml |
black pepper
|
|
| 3.2 | kg |
beef rib roast
cut from small end, trimmed |
* |
| 3E+1 | ml |
vegetable oil
|
|
Directions
STEEL KNIFE: With machine running, drop garlic through feed tube and process until minced.
Transfer contents of work bowl to small bowl.
Mix in salt, paprika, tumeric, thyme and pepper.
Wipe beef dry with paper towels.
Rub all sides with oil.
Rub garlic and salt mixture over sides and top of beef.
Transfer to shallow pan.
Cover loosely with foil.
Refrigerate overnight.
Let roast stand at room temperature 1 hour.
Position rack in lower third of oven and preheat to 450℉ (230℃).
Roast beef 30 minutes to seat.
Reduce oven temperature to 325℉ (160℃).
Roast until thermometer inserted straight down from top center reads 120 degrees F for medium-rare, about 1 hour 15 minutes longer.
Transfer meat to platter.
Let meat stand at least 15 minutes.
Carve meat into ½-inch-thick slices and serve.
