Ingredients
– 1 standing rib roast (about 2 kg)
– 2 tablespoons vegetable oil
– 2 tablespoons salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 250 ml beef stock
– 100 ml red wine
Method
1. Preheat your oven to 220°C (450°F).
2. Place the rib roast on a roasting pan and pat it dry with paper towels.
3. Rub the vegetable oil evenly over the meat, then sprinkle with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
4. Pour the beef stock and red wine into the bottom of the roasting pan.
5. Roast for about 1 hour, then reduce the temperature to 160°C (320°F) and cook until the internal temperature reaches 55°C (medium-rare).
You may also be interested in the following websites:
GardenBix.com
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cheeseofchoice.org