I have served this recipe to people visiting us from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all, and makes an excellent main dish for a special-occasion feast.
—KELLY WILLIAMS FORKED RIVER, NJ
PREP: 10 MIN. • COOK: 2 HOURS + STANDING • MAKES: 8 SERVINGS
1 bone-in beef rib roast (4 to 5 pounds)
1 /4 cup kosher salt
2 tablespoons garlic powder
2 tablespoons dried rosemary, crushed
2 tablespoons wasabi powder
2 tablespoons butter, softened
1 tablespoon coarsely ground pepper
1 teaspoon herbes de Provence
1. Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.
2. Roast 2-2 1 /2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
PER SERVING 5 ounces cooked beef: 311 cal., 18g fat ( 8g sat. fat ) , 8mg chol., 1624mg sod., 5g carb. ( 0 sugars, 1g fiber ) , 31g pro.