Roast Beef with Fresh Garlic Seasoning Salt

Another recipe from Connie Bucy's busy kitchen in Idaho. Here's Connie's story about this one:

"If you've ever had a Christmas dinner in one of the DuMonds' home, the Bucys', the Prestons', then surely you know about this recipe. I believe I've shared this recipe with more people than any other, though my niece Saleen mentioned today she's never had the recipe, so here it is. It was discovered by John and me in the Bon Appetit magazine in December of 1990. The heading was "Old English Christmas Dinner" and the part of the menu we took from it follows."

3 large garlic cloves
1 ½ Tbsp. salt
½ tsp. paprika
½ tsp. turmeric
½ tsp. ground thyme
½ tsp. pepper

1 7-pound beef rib roast (about 3 ribs)
2 Tbsp. Vegetable oil (or oil of your own choice)

Mince your garlic cloves and put in small bowl. Add in salt, paprika, turmeric, thyme & pepper.

Wipe beef dry with paper towels. Rub all sides with oil. Rub garlic & salt mixture over sides and top of beef. Transfer to shallow pan. Cover loosely with foil. Refrigerate overnight.

Let roast stand at room temperature 1 hour. Position rack in lowest third of oven and preheat to 450 degrees F. Roast beef 30 minutes to sear. Reduce oven temperature to 325 degrees F. Roast until thermometer inserted straight down from top center reads 120 degrees F for medium-rare, about 1 hour 15 minutes longer. While meat roasts, spoon off ¼ cup drippings from pan & reserve for Yorkshire Pudding, if desired. Transfer meat to platter. Let meat stand 15 minutes. Carve meat into 1/2 –inch-slices (or whatever thickness you prefer) and serve.

I always try to make Yorkshire Pudding with this meal (also known as popovers in some cookbooks), though they can be a challenge to “pop up” at times!