BONELESS RIB ROAST

SERVES 4

When you are in the mood for Prime Rib, but want something less messy and easier to carve than a Standing Rib Roast, try this Boneless Rib Roast. It is delicious.

INGREDIENTS

One 3-1/2 pound boneless rolled beef rib roast

Salt and pepper to taste

Onion powder

Dried thyme

Chopped fresh parsley (can use dried)

Olive oil

2 cloves garlic, minced

Bring roast to room temperature. Preheat oven to 325° F. Sprinkle meat on all sides with salt, pepper, onion powder, thyme and parsley. Heat a large ovenproof skillet or shallow roasting pan over high heat. Add just a little olive oil and swirl on bottom. Place the roast in pan, top side down. Sear the top until browned, about 2 minutes; turn and sear the bottom. Sprinkle top with the minced garlic. Place in the oven and roast, basting occasionally, until a thermometer inserted in center reads 130° for rare, about 15 minutes per pound. Remove from pan and let roast rest for about 15 minutes before carving. If desired, deglaze the pan with a little beef broth or dry red wine to serve au jus.

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