Rib Roast With Garlic Crust
Description
This impressive Rib Roast with Garlic Crust is the ultimate centerpiece for holiday dinners or special weekend gatherings. The beef is slow-roasted to perfection, developing a rich, savory flavor profile that pairs beautifully with the sweet, caramelized notes of roasted onions, carrots, and parsnips. The star of the show is the aromatic garlic crust, made by pressing soft, roasted garlic cloves into a paste with fresh parsley and black pepper, which spreads over the meat in the final stage of cooking. Served with a quick red wine au jus made from the pan drippings, every bite is tender, juicy, and deeply satisfying.Directions
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Preheat oven to 325°F (165°C).
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Remove any loose papery skin from the garlic heads, leaving the heads intact.
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In a large roasting pan, place the beef roast fat side up and nestle the garlic heads alongside it.
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Insert a meat thermometer into the center of the roast, ensuring the probe does not touch the bone.
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Roast the beef and garlic in the oven until the internal temperature reaches 140°F for rare, approximately 23 to 25 minutes per pound, or until desired doneness is reached.
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Meanwhile, cut the onions lengthwise in half. Peel the carrots and parsnips, cutting them lengthwise in half if they are large.
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After the roast has been in the oven for 1 hour, remove the garlic heads and let them cool until easy to handle.
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After the beef has roasted for 1 1/2 hours, add the halved onions to the drippings in the roasting pan, turning to coat them with the juices.
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Return the pan to the oven and roast for 45 minutes, turning the onions occasionally, until they are fork-tender.
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While the beef and onions are roasting, press the soft, cooked garlic from each clove into a bowl.
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Stir the chopped parsley and cracked black pepper into the garlic paste; set aside.
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In a 12-inch skillet over high heat, bring 3/4 inch of water and the carrots to a boil.
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Reduce heat to low, cover, and simmer the carrots for about 15 minutes or until tender.
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Drain the carrots; add minced tarragon, 1 tablespoon of butter, and 1/4 teaspoon of salt. Keep warm.
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In a 10-inch skillet over high heat, bring 3/4 inch of water and the parsnips to a boil.
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Reduce heat to low, cover, and simmer the parsnips for about 15 minutes or until tender.
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Drain the parsnips and remove them to a plate.
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In the same skillet over medium heat, melt 2 tablespoons of butter and 1/4 teaspoon of salt until the butter turns golden brown, stirring constantly.
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Return the parsnips to the skillet, turning them to coat with the browned butter. Keep warm.
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When the onions are done, remove them to a bowl and keep warm.
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Evenly spread the garlic-parsley paste mixture over the surface of the beef roast.
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Return the roast to the oven and cook for about 30 minutes longer, or until the garlic coating is golden and the beef reaches your desired final doneness.
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When the beef is done, place it on a warm large platter surrounded by the carrots, parsnips, and onions. Keep warm.
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To make the gravy, skim any excess fat from the meat drippings in the roasting pan.
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Add the red wine, beef bouillon cube, and 1 1/4 cups of water to the pan.
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Over medium heat, bring the mixture to a boil, stirring constantly and scraping the browned bits from the bottom of the pan.
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Serve the beef roast immediately with the red wine au jus poured over the top.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 2564.7kcal
- % Daily Value *
- Total Fat 137.2g212%
- Saturated Fat 54.6g273%
- Cholesterol 708.2mg237%
- Sodium 795.2mg34%
- Total Carbohydrate 68.1g23%
- Dietary Fiber 11.3g46%
- Sugars 20.3g
- Protein 245.6g492%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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