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 Herb Crusted Garlic Rib RoastSlivers of garlic infuse the meat in this delicious restaurant-style roast beef. Preparation: 20 minutes 1 Pennfield Farms Beef Rib Roast, small end (6 to 8 pounds) 1. Preheat oven to 350°F. Cut several shallow slits all over roast; insert garlic pieces into slits. Rub surface of roast with 1 tablespoon Worcestershire sauce, salt and pepper. 2. For an Herb Rub, combine the parsley, dijon mustard, thyme and vegetable oil in small bowl; reserve 2 tablespoons for Shallot Gravy. Rub remaining mixture over surface of roast. Place roast fat side up in shallow roasting pan. Insert ovenproof meat thermometer into thickest part of roast, avoiding fat or bone. (Do not add water or cover.) 3. Roast until thermometer registers 135°F for medium-rare, about 2 1/4 to 2 1/2 hours or 150°F for medium, about 2 3/4 to 3 hours. Transfer roast to carving board; tent loosely with foil and let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; and 160°F for medium.) Drain off all but 2 tbsp drippings from roasting pan. Prepare Shallot Gravy; carve roast into slices and serve. <<<<Shallot Gravy: Place roasting pan over medium heat; add shallots and reserved Herb Rub to drippings. Cook, stirring constantly until shallots soften, about 2 to 3 minutes. Stir in beef broth and 2 tablespoons Worcestershire sauce. Bring to a boil and simmer, stirring up any browned bits from bottom of pan. Combine cornstarch and 1/4 cup cold water in small bowl, stirring until smooth. Pour into broth mixture; bring to a boil, stirring constantly with a wire whisk. Boil and stir 1 minute or until slightly thickened. Pour gravy through strainer and serve.>>>>
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