Ingredients
- tablespoon garlic powder
- tablespoon ground mustard
- teaspoon salt
- teaspoon pepper
- (6 pound) beef rib roast
- /4 cup water
- /4 cup beef broth
- tablespoon red wine vinegar
Instructions
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Step 1
I start by combining the garlic powder, mustard, salt, and pepper in a small bowl. Pat the rib roast dry and rub the spice blend all over, coating completely. Place the roast fat side up in a shallow roasting pan—this way the fat renders and bastes the meat as it cooks. Pour the water, broth, and vinegar into the pan to create a flavorful steam. Bake uncovered at 350°F, basting every 30 minutes with the pan juices. After about 2¾ to 3 hours, I check the temperature: 145°F for medium-rare, but you can cook longer if you prefer. Once done, transfer to a board and let rest for 10–15 minutes before slicing. Spoon the pan juices over the slices as a simple sauce.
Chef's Tip
I always bring the roast to room temperature for about an hour before cooking—it helps it cook more evenly. Also, using a probe thermometer left in the oven lets me monitor without opening the door, preserving consistent heat.
Storage Tips
Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat gently in a low oven or in the pan juices to prevent drying out.
Variation Tips
Swap the ground mustard for Dijon mustard to add a tangy depth. For a herby twist, add a teaspoon each of dried rosemary and thyme to the spice rub. Serve alongside roasted Brussels sprouts or a crisp arugula salad with lemon vinaigrette.