New this month
Get the Allrecipes magazine

Juli's Fool-Proof Rib Roast

Betty Soup

"Can't go wrong with this easy roast! It's perfect for holiday dinners with family."
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 425 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Let beef stand at room temperature 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
  4. Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135 degrees F for medium-rare, 1 3/4 to 2 1/4 hours, or 150 degrees F for medium, 2 1/4 to 2 3/4 hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan).
  5. Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining 1/2 teaspoon salt.
  6. Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes.
  7. Make Dipping Sauce
  8. Stir together sour cream, horseradish, and chives in a bowl.

Nutrition Facts


Per Serving: 425 calories; 26.1 g fat; 18.8 g carbohydrates; 27.8 g protein; 91 mg cholesterol; 576 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Just wanted to post a comment about this recipe. I've raised cattle, made my share of rib roasts and am an experienced cook. My only fault with this recipe is if you roast this to 135 degrees, c...

Juli, your recipe IS foolproof and utterly delicious. The only change I made was rubbing the entire roast in garlic butter. Talk about "melt in your mouth"!

Best piece of meat I've ever had.

It turned out perfect!