Rib roasts, when cooked to perfection (in my opinion medium rare) are totally awesome and this one was no exception. Make sure you have a good meat thermometer OR that you are very skilled at timing the cooking of a roast and then using touch to press on the meat to see if it is done based on how soft or hard it feels when you press down on the slab o' beef. This is a skill that very few people have and one that I am still trying to master.
- 4 lb boneless rib roast (salt and pepper liberally)
- 2 can of diced tomatoes
- 2 tbsp each of fresh rosemary and minced garlic
The meat was prepared by liberally coating it with kosher salt and freshly ground black pepper. I decided to use a large pan to cook the meat in. The bottom of the pan was covered with two small cans of diced tomatoes. Two tablespoons each of fresh rosemary and garlic was mixed in with the tomatoes. The meat was then placed on top of the tomato and herb mixture.
Once the oven was preheated to 350 the meat went in. The USDA tells us that rib roasts with the bone removed should be cooked for 18-22 minutes per pound and the cooked temperature should be 145 degrees. Here is my opinion on this. If you are using a meat thermometer and you cook it until 145 and then take it out of the oven the meat will continue to cook and your standing temperature will be higher, thus your meat will be overcooked. So what I do is cook the meat to about 135, take it out and let it rest, uncovered, for 15 minutes. This gets the temperature to about 140-145 and the meat is perfect.
One of the great things about this dish is that the tomatoes and herbs combined become aromatic and taste wonderful spread on top of the meat when served. It is kind of like a fancy ketchup, but thick and chunky.
Enjoy and drink yourself a great bottle of red with this dish.