Makes 8 servings
- Active time: 10 min
Total time: 12 hr (includes 8 hrs marination)
The savory Italian herb rub that turns roast pork into insanely delicious porchetta also works its transformative wonders on a boneless beef rib roast. We think this just may be the best roast beef you ever tasted. Make sure to let the rub sit on the meat at least 8 hours to let the flavors really sink in.
INGREDIENTS:
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1 (4- to 5-pound) boneless beef rib roast, tied
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1 tablespoon fennel seed
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1 tablespoon whole black peppercorns
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4 teaspoon coarse sea salt
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2 Turkish bay leaves or 1 California leaf, crumbled
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4 large garlic cloves
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3 tablespoons finely chopped fresh rosemary
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2 tablespoons extra-virgin olive oil
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If roast doesn’t come tied, tie it at 1-inch intervals with kitchen string.
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Grind fennel, peppercorns, and bay leaves in spice grinder until powdered. Mince and mash garlic to a paste with salt, then mix with spice powder, rosemary, and oil in a bowl to form a paste.
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Rub paste all over roast and chill, covered, overnight.
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Let roast stand at room temperature 1 hour and place on a rack in a roasting pan.
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Meanwhile, preheat oven to 450°F with rack in middle.
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Roast 20 minutes, then reduce oven to 350°F and roast until an instant-read thermometer inserted 2 inches into center registers 110° F for medium-rare roast beef, 1 1/4 to 1 1/2 hours more.
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Transfer to a carving board and let meat stand 20 to 30 minutes (temperature will rise to 130°F) before slicing.
