Holiday Rib Roast

Welcome to Open Range, I’m KayDee Gilkey. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.

I’m Greg Martin with today’s AgriBeef Minute. Holiday’s are a great time to try some fabulous new recipes and Alan Turner, AgriBeef’s Corporate Chef has a delicious Rib Roast that starts with USDA Choice meat.

TURNER: Preheat your oven to 350 degrees and for a nice holiday rub I’m going to suggest mincing two tablespoons of fresh rosemary leaves very finely. Four cloves of garlic minced very finely. Two tablespoons of kosher salt and one tablespoon of cracked peppercorns or just course ground black pepper.

Next brush your roast lightly with oil and crust the roast all over with the rub.

TURNER: Place that in a roasting pan on a rack and turn the oven down to 325 degrees. We want the temperature to be a little bit higher when we first put the roast in. That will give the roast a very nice even crust on the outside, nice and brown and tender and juicy on the inside. That’s what we’re looking for.

You roast it uncovered for about an hour and a half.

TURNER: Internal temperature should read 135 degrees. Once it gets there remove and let rest for 10-15 minutes.

The meat will keep cooking while it’s resting. And Turner says to not forget to use the drippings mixed with water for a lovely au jus. I’m Greg Martin and that’s today’s AgriBeef Minute.

Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m KayDee Gilkey.