SEMI BONELESS RIB ROAST RECIPES

Steps:

• Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
• Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• While your oven preheats remove your roast from the fridge.
• Next take 4-5 cloves of garlic and slice them into thin slivers.
• Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
• Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
• When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
• After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
• Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.