The Daily Dish

Beef Rib Roast With A Dry Rub of Cumin, Mint, Oregano And Chile By Annie Copps

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beef rib roast with herbs and greens

Yield: 8 servings

A rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and easy… once you season it and pop it in the oven, it pretty much takes care of itself (leaving plenty of time for side dishes). Perfect for a dinner party.

Quick overview
Hop out of your comfort zone when it comes to making a big roast and try rubbing the outside of it with a sort of North African inspired spice mix. In a small bowl, combine cumin, dried mint, oregano, chile, sugar, and salt. Rub the roast all over with oil, then coat the meat on all sides with spice mix, pressing to help it all stick to the meat. Place the roast in a hot oven and let it go for a good 20 minutes to brown the outside, then lower the heat to 350 and cook another 1 ½ hours or so, until a meat thermometer hits 130 degrees for medium rare. Transfer the roast to a platter and let it rest at least 20 minutes before slicing.

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature
1 hour, trimmed of all but a thin layer of fat
3 tablespoons cumin
1 tablespoon dried mint
1 tablespoon dried oregano
2 teaspoons dried chile (arbol works well)
1 tablespoon sugar
1 tablespoon kosher or sea salt
2 tablespoons extra-virgin olive oil

Preheat oven to 450°F with rack in middle.

In a small bowl, combine cumin, mint, oregano, chile, sugar, and salt. Rub roast all over with oil. Coat meat on all sides with spice mix, pressing to help them adhere.

Roast on a rack in a roasting pan 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more.

Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

(Courtesy: Yankee Magazine)
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.


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