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Aleyna :

You're so beautiful, each video is even more beautiful.

2026-09-01 13:17:52

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ưqqqqq :

2026-09-02 15:48:19

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Indonesia_cewek🇷🇺🇮🇩🇳🇱 :

pertama

2026-09-01 13:13:15

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2026-09-01 13:15:04

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˙✧˖° 🫧τɱγ_214⋆｡˚꩜ :

😁😁😁

2026-09-02 14:38:43

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🥰🥰🥰

2026-09-03 06:15:12

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Garlic Pepper Crusted Bone-In Beef Roast Ingredients 1. Bone-in beef rib roast – 5 lb 2. Olive oil – 2 tbsp 3. Unsalted butter – 3 tbsp, softened 4. Garlic – 8 cloves, finely minced 5. Coarse black pepper – 2 tbsp 6. Kosher salt – 2 tbsp 7. Onion powder – 2 tsp 8. Smoked paprika – 1 tsp 9. Dried thyme – 1 tsp 10. Dried rosemary – 1 tsp 11. Worcestershire sauce – 1 tbsp 12. Beef broth – 1 cup 13. Fresh rosemary – 2 sprigs Recipe 1. Remove the bone-in beef roast from the refrigerator 60 minutes before cooking and pat the entire surface completely dry with paper towels. 2. In a small bowl, combine the softened butter, olive oil, minced garlic, coarse black pepper, kosher salt, onion powder, smoked paprika, dried thyme, dried rosemary, and Worcestershire sauce until a thick seasoning paste forms. 3. Rub the garlic-pepper mixture generously over every side of the roast, pressing the coarse seasoning firmly into the surface so it forms an even crust during roasting. 4. Place the roast bone-side down in a roasting pan and tuck the fresh rosemary sprigs beside the meat. Pour the beef broth into the bottom of the pan, keeping the liquid below the surface of the roast. 5. Let the seasoned roast stand at room temperature while you preheat the oven to 450°F. This gives the exterior time to dry slightly and helps the roast brown evenly. 6. Roast uncovered at 450°F for 20 minutes to create a deeply browned crust, then reduce the oven temperature to 325°F without removing the roast. 7. Continue roasting until the thickest portion reaches 125°F for medium-rare or 135°F for medium, using an instant-read thermometer inserted into the center of the meat away from the bone. 8. If the surface becomes excessively dark before the interior is finished, loosely cover the browned areas with foil while allowing the rest of the roast to continue cooking. 9. Transfer the roast to a cutting board when it reaches the desired temperature and loosely tent it with foil. Allow it to rest for 25 to 30 minutes so the juices redistribute. 10. While the roast rests, strain the flavorful liquid from the roasting pan into a small saucepan and simmer it gently for 5 to 8 minutes to concentrate the beefy flavor into a simple pan jus. 11. Remove the foil and carefully separate the meat from the rib bones if desired, then use a sharp carving knife to slice the roast into thick, tender portions across the grain. 12. Arrange the slices on a warm serving platter and spoon a small amount of the concentrated pan jus over the meat, keeping the crisp pepper-garlic crust exposed. 13. Garnish with a few fresh rosemary leaves and serve immediately with creamy mashed potatoes, roasted vegetables, or a crisp green salad. Follow for more delicious homemade recipes and amazing food ideas!

Garlic Pepper Crusted Bone-In Beef Roast Ingredients 1. Bone-in beef rib roast – 5 lb 2. Olive oil – 2 tbsp 3. Unsalted butter – 3 tbsp, softened 4. Garlic – 8 cloves, finely minced 5. Coarse black pepper – 2 tbsp 6. Kosher salt – 2 tbsp 7. Onion powder – 2 tsp 8. Smoked paprika – 1 tsp 9. Dried thyme – 1 tsp 10. Dried rosemary – 1 tsp 11. Worcestershire sauce – 1 tbsp 12. Beef broth – 1 cup 13. Fresh rosemary – 2 sprigs Recipe 1. Remove the bone-in beef roast from the refrigerator 60 minutes before cooking and pat the entire surface completely dry with paper towels. 2. In a small bowl, combine the softened butter, olive oil, minced garlic, coarse black pepper, kosher salt, onion powder, smoked paprika, dried thyme, dried rosemary, and Worcestershire sauce until a thick seasoning paste forms. 3. Rub the garlic-pepper mixture generously over every side of the roast, pressing the coarse seasoning firmly into the surface so it forms an even crust during roasting. 4. Place the roast bone-side down in a roasting pan and tuck the fresh rosemary sprigs beside the meat. Pour the beef broth into the bottom of the pan, keeping the liquid below the surface of the roast. 5. Let the seasoned roast stand at room temperature while you preheat the oven to 450°F. This gives the exterior time to dry slightly and helps the roast brown evenly. 6. Roast uncovered at 450°F for 20 minutes to create a deeply browned crust, then reduce the oven temperature to 325°F without removing the roast. 7. Continue roasting until the thickest portion reaches 125°F for medium-rare or 135°F for medium, using an instant-read thermometer inserted into the center of the meat away from the bone. 8. If the surface becomes excessively dark before the interior is finished, loosely cover the browned areas with foil while allowing the rest of the roast to continue cooking. 9. Transfer the roast to a cutting board when it reaches the desired temperature and loosely tent it with foil. Allow it to rest for 25 to 30 minutes so the juices redistribute. 10. While the roast rests, strain the flavorful liquid from the roasting pan into a small saucepan and simmer it gently for 5 to 8 minutes to concentrate the beefy flavor into a simple pan jus. 11. Remove the foil and carefully separate the meat from the rib bones if desired, then use a sharp carving knife to slice the roast into thick, tender portions across the grain. 12. Arrange the slices on a warm serving platter and spoon a small amount of the concentrated pan jus over the meat, keeping the crisp pepper-garlic crust exposed. 13. Garnish with a few fresh rosemary leaves and serve immediately with creamy mashed potatoes, roasted vegetables, or a crisp green salad. Follow for more delicious homemade recipes and amazing food ideas!

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