Perfectly Brined and Roasted Beef Rib Roast

by Lizzy W   |   July 6, 2014   |   6 Comments

The smell in my house right now…. PURE HEAVEN.  The aroma of garlic and beef is filling every room and it’s nearly impossible not to open the oven and just start eating.  This rib roast is so easy, you just brine it the night before and then pop it in the oven the next day, slow cooking it until it’s a perfect rare 120 F, and so juicy you can’t stop licking your fingers.  Try to refrain from tasting all the drippings like I did, so you can save them for the gravy.  I can only think of a few things more beautiful than a perfectly cooked piece of roast beef, it’s a little piece of heaven and you will thank me later 🙂

Prep time: 20 min + marinade overnight  / Cook time: 2 hrs. 30 min.

Ingredients:

• 1 standing rib roast, 3 ribs, about 5.5-6 lb.
• 4 cups warm water
• 1 cup brining blend
• 25 sprigs of thyme
• 10 cloves of garlic, crushed
• 1 tbsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• save the drippings to make gravy!

Directions:

(For the Brine)

• Bring water to a boil and dissolve brining blend.  Turn off the heat and let the water cool a bit.  Once it’s just warm, pour brining solution into a brining bag along with roast, 10 springs of thyme, 5 cloves of crushed garlic, and seal.  Refrigerate for at least 8 hours, or overnight.

(For the Roast)

• Pre-heat oven to 275 degrees F.
• Remove rib roast from brining bag, discard brining solution, rinse the roast, and dry.
• Place the roast in a roasting pan.  Coat the sides of the roast with pepper, garlic powder, onion powder, 10 sprigs of thyme, and remaining garlic (option here to add 1/4 cup dark brown sugar – YUM).  Cover tightly with foil and place in oven.
• Place in the oven, and cook until rare (120 degrees F) about 2 hours and 30 minutes.  Once the roast temp reaches 100, turn the oven off and leave the door closed, until the roast temp reaches 120 F.  Please do NOT cook past rare – it’s just not right!!
• Option here – take a culinary torch, and torch the top to give the crust of the meat a nice golden crunch.
• Let the meat rest about 20 minutes, then slice and serve!!!!
• Save the drippings and use them in gravy

I used the iGrillmini to cook this roast, and it made my life 100000000x easier.  This may be the coolest kitchen gadget I’ve gotten yet…. for 39.95 it’s an ultimate steal – you can purchase it here – iGrillmini  All I had to do was set my desired temp to rare (120 F) and my iPhone tracked the temp and buzzed me once it reached my desired temp!!!  How much easier does it get?