Best Cooked Beef Rib Roast Infused With Red Wine And Garlic

Hello to all you foodie friends out there in web land MadJon here and I know I've been away again this time to Houston Texas for my Father-in-Laws Memorial at Lake Livingston.   Any who this is where we had a large family gathering and I cooked up some Beef Rib Roast which I infused with Red Wine and Garlic.  Tasty was the word for it.  I would have liked it a little less pink but that's how the crowd wanted it, nice and tender as well.  When you mix the Red Wine and Garlic together let it rest a few minutes so its easier to get the wine to infuse.  You should also let the roast sit out a couple of hours before cooking but I'd go ahead and add the rub to the roast.


Beef Rib Roast With Red Wine and Garlic

4-5 pounds Rib Roast
Salt to taste

Rub:

1 teas. Thyme, dried
1 T. Onion Powder
1 T. Garlic Powder
2 teas. Coarse Black Pepper
1 teas. Seasoned Salt
1 teas. Dry Mustard
1 T. Smoked Paprika
1  teas. Cayenne Pepper

Sauce
1/2 cup Red Wine
2 teas. Garlic Powder

Salt you roast.  Mix your wine and garlic until well blended.  Infuse the sauce into all sides of your roast.  Mix your rub until it is well blended.  Rub it all over your roast.  Place your roast on a rack  fat side up and place it into a pre-heated oven at 425 degrees for 15 minutes then turn your oven down to 325 degrees.  This should be a medium rare and if you want it more done just let it cook another 10 minutes in the oven and test it.

 Let the roast cook until it hits a temperature of about 125 degrees.  Remove it from the oven and let it rest for about 20 minutes, then you are ready to crave your roast.

Hope you enjoy this roast and if you have a larger roast just double your rub and wine sauce mixes.  Happy trails to you until we meet again.  Stop by my page on face book and like, "Cooking With MadJon & Friends.  Bona' Y'all.