Combine Rosemary and Thyme with Salt and Black Pepper. Season the Roast generously.
Sear the Roast in a hot oven for 15 minutes.
Reduce oven temperature to 325°F (163°C).
Combine all Glaze ingredients in a small saucepan and simmer over medium heat for 10 minutes, stirring occasionally, until slightly reduced.
Brush the Roast with half of the Glaze.
Roast for approximately 60-90 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
Brush with remaining Glaze during the last 15 minutes of cooking.
Let rest for 15-20 minutes before carving.
Ingredients
6
4900 gRib Roast-bone-in
25 mLSalt-kosher
12.5 mLBlack Pepper-ground
12.5 mLRosemary-fresh-chopped
12.5 mLThyme-fresh-chopped
1240 mLFig Jam
1/460 mLBalsamic Vinegar-aged
25 mLDijon Mustard
25 mLGarlic-minced
15 mLRed Wine-dry
Equipment
Roasting Pan
Meat Thermometer
Small Saucepan
Instructions
Preheat oven to 450°F (232°C).
Combine Rosemary and Thyme with Salt and Black Pepper. Season the Roast generously.
Sear the Roast in a hot oven for 15 minutes.
Reduce oven temperature to 325°F (163°C).
Combine all Glaze ingredients in a small saucepan and simmer over medium heat for 10 minutes, stirring occasionally, until slightly reduced.
Brush the Roast with half of the Glaze.
Roast for approximately 60-90 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
Brush with remaining Glaze during the last 15 minutes of cooking.
Comments