Rosemary Garlic Rib Roast

This is the roast you see in old cartoons. I was tempted into cooking one of these by a brochure in the meat department of Publix that made me hungry to look at it. I departed from the recipe on the brochure, but I think this is good enough, maybe better.


  • 4 - 6 lb Rib Roast
  • Fresh Rosemary
  • Fresh Garlic cloves
  • Coarse Sea Salt
  • Coarse Cracked Black Pepper
  • Olive Oil
  • Sherry or Marsala Cooking Wine
  • The Method:

    Liberally rub the roast with olive oil and coarse, freshly cracked black pepper. A sprinkle of sea salt will also add flavor. Strip the leaves from sprigs of fresh rosemary and scatter over the surface of the meat.

    Place the roast in a shallow roasting pan and place numerous cloves of garlic underneath the meat and around it. Pour some sherry, marsala or other cooking wine into the pan to flavor the drippings that will collect during cooking. Roast at 350 F for about 45 minutes per pound.

    Serve with roasted red potatoes (can be cooked along with the rib roast) and English peas or asparagus.

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