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Rib Roast Provencal

SERVINGS: 8 | Prep Time: 30 MINS | Cook Time: 2 HOURS

    Instructions:

      1. Heat oven to 450 degrees
      2. Rub roast with 3 Tbsp olive oil, herbs de’ provence salt and cracked pepper
      3. Place roast in large roasting pan with bones down
      4. Roast for 30 minutes at 450 degrees
      5. Reduce temperature to 350 and roast for 1.5 more hours or until the temperature probe registers the roast’s internal temperature at 110 degrees
      6. Remove roast from pan and let rest at room temperature. Leave oven at 350
      7. Discard beef fat as desired or leave it in the pan for flavor
      8. Place roasting pan on stove top over medium heat
      9. Add 1/4 cup olive oil, red onion and garlic, sauté for 2 minutes
      10. Deglaze pan with white wine
      11. Reduce wine for 2 minutes or until alcohol flavor is gone
      12. Add tomatoes, olives, chickpeas, artichokes, thyme and rosemary sprigs
      13. Place roasting pan in oven for 15 minutes
      14. Remove pan from oven and stir in basil leaves, oregano and parsley
      15. Season to taste with salt and pepper.
      16. Carve roast and serve with Provencal sauce

Ingredients:

  1. 1 bone in prime rib roast (4 ribs, 9-10 pounds)
  2. 10 Campari tomatoes cut in half
  3. 14 ounce can artichoke hearts
  4. 15 ounce can chickpeas
  5. 2 cups mixed pitted olives
  6. 8 garlic cloves cut in half
  7. 2 small red onions cut into 1 inch pieces
  8. 3 Tablespoon herbs de’ provence
  9. 1/4 cup olive oil + 3 Tbsp
  10. 1 cup white wine
  11. 1 cup basil leaves torn
  12. 2 sprigs thyme
  13. 1 sprig rosemary
  14. 1 TBSP. fresh oregano leaves
  15. 1/4 rough chopped parsley
  16. Salt and cracked pepper