Rib Roast with Balsamic Glaze
Ingredients
1
boneless or bone-in beef rib roast, cut to size
- balsamic glaze (such as Cucina Viva brand), to taste
- Kowalski's Signature Classic Garlic & Herb Rub (from the Meat Department), to taste
- au jus or Kowalski's English-Style Horseradish Sauce (optional), for serving
Directions
- Preheat oven to 450°.
- Rub all sides of roast generously with balsamic glaze until well coated but not dripping; sprinkle generously with seasoning.
- Place roast on a drip rack over a sheet pan; roast in preheated oven until a dark crust forms on the outside of the roast. Before pan drippings get too dark or begin to smoke, pour 1 cup hot water into the roasting pan. Cook larger roasts (6-8 lbs.) for 20-30 min., smaller roasts (3-4 lbs.) for 15-20 min.
- Reduce oven temperature to 250° for medium-rare or 260° for medium; roast until beef reaches desired internal temperature (about 15-20 min. per lb. for medium-rare). Internal temperature should reach 125° for medium-rare or 135° for medium.
- Remove roast from oven; tent loosely with foil and let stand for 20-30 min. (or longer for larger roasts) until internal temperature rises 10° (up to 135° for medium-rare or 145° for medium).
- Serve with au jus or horseradish sauce, if desired.
Tasty Tip:
- You will need about 2 tbsp. glaze and 2 tsp. seasoning for a 3 lb. roast.
