WOW Your Guests with an Aussie Grassfed Bone-In Beef Rib Roast

Celebrate the Holidays with an Aussie Grassfed Bone-In Beef Rib Roast!

There are several reasons I love to wow my holiday guests with an Aussie Grassfed Bone-In Beef Rib Roast!

#1. Super easy! Season and place in a low-temp oven and let the #aussome tasting grassfed beef to the rest!

#2. It is the flavor or the Aussie Grassfed Beef that impresses people and that is why I don’t add a fancy sauce! No pampering this cut of meat because Australia already did that ~ haha ~ but actually true only nutritious grass for their cows!

#3. Aussie Grassfed Beef is leaner than grain fed beef! I love to provide a healthy source of protein for my guests!

#4. Aussie Grassfed Beef Roast just looks soooo impressive! People are always wowed! Watch the phone cameras come out!

For all the reasons above I have decided to serve Aussie Grassfed Bone-In Rib Roast for the second time within a week! My photo is a 5.6 pound Aussie Grassfed Bone-In Beef Rib Roast that I served at our company dinner for seven a few days ago. Our employees were wowed so much that I have chosen to cook the same cut of meat for my Fancy Holiday Christmas Eve Dinner for 15! Yep! A 10 pound Aussie Grassfed Bone-In Beef Rib Roast is sitting in my refrigerator! I loved the seasoning on the juicy tender Aussie Grassfed Beef Rib Roast that I am keeping it exactly the same ~ no tweaking means I absolutely loved my last experience of prepping and serving this fabulous cut of meat! The only difference is that the 1 pound roast will take longer in the oven and I will double the seasoning due to the size.

Please whip out that phone and snap a photo of your Aussie Grassfed Bone-In Rib Roast when you try out my recipe! Go ahead and #BeAussome #OwnYour Party and have yourself a yummy and happy holiday!

Aussie Grassfed Bone-In Beef Rib Roast

with Alderwood Smoked Salt and Garlic

Serves 5—7

INGREDIENTS

1 (5-6 pound) Aussie Grassfed Bone-In Rib Roast Beef

1 tablespoon Alderwood Smoked Salt or smoked salt of choice

1/2 tablespoon garlic salt

1/2 tablespoon Australian Bush Black Pepper & Salt Blend or pepper & salt blend of choice

6 garlic cloves, cut into halves

Suggested Side: 7 cups of mashed potatoes mixed with 1 tablespoon prepared horseradish

METHOD

Note: For best results season the beef the night before and lightly cover with a tea towel in the refrigerator. If preparing the roast the same day, remove the meat from the refrigerator 2 hours before cooking, and allow the meat to come to room temperature.

To Season: Combine the smoked salt, garlic salt, and pepper blend. Sprinkle seasoning on all sides of meat. Cut 12 small slits into the meat and insert one garlic half per slit.

Preheat oven to 200°F.

Place the seasoned meat, with fat cap up, on a rack in a roasting pan. Place in oven and cook until center of roast registers Roast in center of the oven for 2-3 hours or until center of roast reaches 120°F-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well.

Remove the roast from the oven. Increase oven temperature to 500° to 550°F (260 to 288°C) in a conventional or a convection oven. Cook until well browned and crisp on the exterior, 10-15 minutes. Remove from oven, and loosely tent with aluminum foil. Allow roast to rest for at least 20 minutes. Carve, and serve on a bed of horseradish mashed potatoes or mashed potatoes of choice.