Description
A recipe for Garlic-Crusted Beef Rib Roast

Ingredients

• 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  
• 2 teaspoons cracked black pepper
  
• 2 medium heads garlic
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon dried thyme leaves
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon white pepper
  
• Leek Sauce:
  
• 2 teaspoons olive oil
  
• 1 cup leeks (white and pale green parts only), cut in half lengthwise then crosswise into thin strips
  
• 1 container (8 ounces) dairy sour cream
  
• 2 tablespoons milk
  
• 2 tablespoons Dijon-style mustard
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon white pepper

Preparation
Total preparation and cooking time: 3 hours

1. Heat oven to 350°F. Place beef roast, fat side up, on rack in shallow roasting pan. Rub all sides of roast with cracked black pepper. Cut about 1/4 inch off the stem end of each garlic head, exposing cloves. Remove outer papery skin, leaving heads intact. Place garlic in center of 12-inch- square heavy-duty aluminum foil; drizzle with oil and fold up edges to seal tightly. Place garlic packet alongside roast in pan.

2. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast beef and garlic heads in 350°F oven. Remove garlic from oven after 45 minutes; cool slightly. Continue roasting beef 1-1/4 to 1-1/2 hours for medium rare; 1-3/4 to 2 hours for medium doneness.

3. Meanwhile, squeeze garlic cloves from husks into medium bowl. Mash garlic with fork until smooth. Stir in thyme, salt and white pepper; set aside.

4. Heat oil in nonstick skillet over medium heat until hot. Cook and stir leeks 6 to 8 minutes or until they become slightly browned and crispy; set aside. Combine dairy sour cream, milk and mustard in small bowl. Season with salt and white pepper. Just before serving, stir in half the leeks; reserve remaining half to sprinkle on top of roast.

5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board. Rub roast with garlic mixture; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Sprinkle roast with reserved leeks and carve into slices. Serve with sauce.

Nutrition
no information available

Serves
Makes 6 to 8 servings

Variations
no information available