Rib Roast Of Beef
Juicy, flavorful rib roast of beef coated with seasoned flour and herbs, roasted to perfection with wine and Worcestershire, ideal for special occasions or family dinners.
Ingredients
Instructions
- Preheat oven to 325°F.
- Mix together flour, dry mustard, oregano, basil, thyme, and salt.
- Pour Worcestershire sauce over the roast and rub all over.
- Roll the roast in the flour mixture until well coated.
- Place the roast in an oven pan.
- Pour water and red wine around the roast.
- Cover the roast and cook until it reaches the desired doneness using a meat thermometer.
- During the last 30 minutes of cooking, keep the roast covered and baste with the juices.
Tips & Substitutions
For a more intense flavor, marinate the rib roast overnight with the Worcestershire sauce and herbs. If you don't have dry mustard, you can substitute with Dijon mustard. Always use a meat thermometer to check doneness; aim for 130°F for medium-rare. Basting is key to keeping the roast moist, so don’t skip it during the last 30 minutes.
Serving Suggestions
This rib roast pairs beautifully with sides like roasted vegetables or mashed potatoes. A fresh, tangy Apple Sauerkraut Salad complements the rich flavors of the beef. For a hearty meal, serve with crusty bread and a glass of the same red wine used in cooking for a perfect pairing.
Storage & Reheating
Leftover rib roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the roast in foil and warm it in a 300°F oven until heated through. For best results, slice only what you need to avoid drying out the remaining meat.
Nutrition & Diet Analysis (per serving)
Each serving of Rib Roast Of Beef contains roughly 733 calories, with 25g protein, 184g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (392% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1048mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to determine the doneness of the rib roast?
Using a meat thermometer is the most reliable way to check doneness. Insert it into the thickest part of the roast; 125°F is rare, 135°F is medium-rare, 145°F is medium, and 160°F is well done. Let the roast rest for 15-20 minutes before slicing for the best texture.
Can I use frozen rib roast for this recipe?
Yes, you can use a frozen rib roast, but it must be completely thawed before cooking. Plan for at least 24 hours in the refrigerator to thaw. Cooking directly from frozen can result in uneven cooking and longer cooking times.
What wine should I use for the recipe?
Choose a dry red wine such as Cabernet Sauvignon or Merlot. These wines will enhance the flavors of the rib roast and contribute to the sauce. Avoid sweet wines, as they can alter the savory profile of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).