Ingredients

The following ingredients have 11 Servings
  • 1/2 cup finely chopped fresh dill or 2 tablespoons dried dill
  • 2 teaspoons coarse sea salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoon sugar
  • 1 tablespoon canola oil
  • 1 (7- to 8-pound) bone-in beef rib roast (4 ribs)
  • 1 cup low-sodium beef broth (for optional gravy)

Instruction

  • In a small bowl, stir together dill, salt, pepper and sugar, then stir in oil.
  • Spread mixture all over rib roast and place bone-side down in a large roasting pan. Cover loosely with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
  • Let roast sit at room temperature while you preheat the oven to 375°F.
  • Roast until meat is very browned on the outside and cooked to desired doneness, about 1 1/2 hours for medium.
  • An instant-read thermometer inserted into center of roast, without touching bone, should register about 135°F; temperature will rise 5° to 10° as roast rests.
  • Transfer roast to a carving board and let rest for 25 minutes before carving.
  • Meanwhile, make gravy if desired: Spoon off and discard fat from the roasting pan and pour in broth.
  • Place the pan over medium heat and cook, scraping up any browned bits from the pan bottom with a wooden spoon, until liquid is reduced to 3/4 cup, about 5 minutes.
  • Carve roast by running a long, sharp knife between rib bones and meat to separate them.
  • Slice meat about 1/2 inch thick and arrange on a platter with bones (there’s plenty of meat on bones and some diners may want one).
  • Serve gravy, if using, on the side.