Ready to cook in only 15 minutes, this garlic-rosemary rib roast recipe is packed with flavor. With a citrusy orange zest, rich butter, subtle garlic salt and fresh rosemary, it will have everyone at the table begging for seconds – and maybe even thirds.
If you want to ensure that your 4-ingredient rub covers the entire case of ribs, try this First For Women test kitchen hack: Simply use a knife to loosen the membrane, then pull it off in one sheet. Rub or marinate as usual. Now, ready, set, and grill for lip-smacking goodness.
And for garlic-rosemary ribs in a half hour, place 2 lbs. of meat (cut into 4-rib sections) in a bowl and top with 1 cup of barbecue sauce. Cover and microwave for 10 minutes. Turn the ribs over and microwave for 8 minutes more. Then grill as usual over high heat for 5 minutes on each side. The ribs will be super tender with a crisp glaze.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup chopped fresh rosemary
- 2 Tbs. olive oil
- 1 tsp. garlic salt
- 1 (6-7 lb.) standing rib beef roast
- ½ cup butter, at room temp.
- ½ tsp. orange zest
Instructions
PrintHeat oven to 225°F. In bowl, combine 2 Tbs. chopped rosemary, olive oil, garlic salt and ½ tsp. pepper; sprinkle all over meat and place in roasting pan. Roast until meat thermometer inserted near center away from bones registers 125°F, 3 hrs., 15 min.-4 hrs. Let rest 30 min.
Meanwhile, in bowl, combine butter, remaining 2 Tbs. chopped rosemary, orange zest and ½ tsp. salt. Place sheet of plastic wrap on counter; transfer butter to center. Roll into log; wrap and chill at least 1 hr.
Just before serving, heat oven to 500°F; return beef to oven and roast until browned, about 10 min. Serve with rosemary-orange butter.
Nutrition
- Calories: 570
- Fat: 44 gram
- Saturated Fat: 23 gram
- Protein: 44 gram
- Cholesterol: 100 mg
- Sodium: 320 mg
