Slow-Roasted Garlic Herb Beef Bone Roast Ingredients 1. Beef bone-in rib roast – 5 lb 2. Olive oil – 3 tbsp 3. Unsalted butter – 4 tbsp, softened 4. Garlic – 6 cloves, minced 5. Fresh rosemary – 2 tbsp, finely chopped 6. Fresh thyme – 1 tbsp, finely chopped 7. Worcestershire sauce – 1 tbsp 8. Kosher salt – 2 tsp 9. Black pepper – 1 1/2 tsp 10. Smoked paprika – 1 tsp 11. Onion powder – 1 tsp 12. Beef broth – 1 cup Recipe 1. Remove the beef roast from the refrigerator about 45 minutes before cooking and pat it thoroughly dry with paper towels so the seasoning adheres well and the exterior browns properly. 2. In a small bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, Worcestershire sauce, salt, black pepper, smoked paprika, and onion powder to create a thick herb-garlic paste. 3. Rub the seasoning mixture generously over every exposed surface of the beef, pressing it firmly into the meat and especially coating the outer fat and browned edges. 4. Place the seasoned roast bone-side down in a roasting pan lined with foil, then pour the beef broth into the bottom of the pan without pouring it directly over the seasoned meat. 5. Let the roast rest at room temperature for another 20 minutes while the oven preheats to 450°F, allowing the seasoning to settle and the surface to warm slightly. 6. Roast the beef uncovered at 450°F for 20 minutes to develop a deeply browned crust, then reduce the oven temperature to 325°F without opening the oven for an extended period. 7. Continue roasting at 325°F until the thickest part of the meat reaches about 125°F for medium-rare, 135°F for medium, or your preferred level of doneness; cooking time will generally be about 1 1/2 to 2 1/2 hours depending on the roast. 8. During roasting, occasionally spoon a little of the flavorful pan liquid over the exposed sides of the roast, being careful not to disturb the developing crust. 9. Remove the roast from the oven when it is about 5°F below your desired final temperature, then loosely tent it with foil and let it rest for 25 to 30 minutes so the juices redistribute throughout the meat. 10. Transfer the roast to a cutting board and carefully slice the tender meat away from the bone, then cut the roast into thick, juicy portions across the grain. 11. Strain the flavorful pan juices into a small serving bowl and spoon off excess fat, reserving the concentrated beef juices as a simple natural gravy for the slices. 12. Arrange the thick slices around the roasted bone or serve them individually, spooning a little of the warm pan jus over each portion. 13. Garnish with a small amount of freshly chopped rosemary or thyme and serve immediately with roasted potatoes, vegetables, or a crisp green salad. Follow for more delicious homemade recipes and amazing food ideas! - @momma.cooking