Tip : The same roasting times may be applied to any cut of roast beef or lamb
Ingredients
- 3 lb standing beef rib roast
- 1 tbsp garlic salt/garlic powder
- 2 tbsp kosher salt
- 1 tbsp coarsely ground pepper
- 1/4 cup water
Optional
- 1 whole banana pepper
- 1 plum tomato
Instructions
Gather all ingredients before starting recipe.
- Remove roast from the refrigerator an hour before roasting and season well using1 tbsp garlic salt/garlic powder, 2 tbsp kosher salt and 1 tbsp coarsely ground pepper.
- Pre heat oven to
400 °F - Place roast in a roasting pan, ideally, standing on the rib. If the roast won’t stand on the rib, I have used a turkey lifter, which has v shape so it holds the rib in place while roasting.
- Add 1/4 cup water, 1 whole banana pepper and 1 plum tomato, quartered to the bottom of the roasting pan and place roast in the middle rack of a pre-heated oven. Roast for 30 minutes, then reduce heat to350 °F. Roast for the remaining period of required time.
- Remove roast at the end of the roasting period and tent with aluminum foil for about 10 minutes.
- Slice into thin slices and serve.
Serving
- Serve with Sherlock's beans, roasted potatoes, or garlic sprouts and cauliflower