BEEF RIB ROAST WITH SUNDRIED TOMATO RUB
Tyson Fresh Meats
1 cup beef stock
¼ teaspoon garlic powder
;⁄; teaspoon onion powder
SUN;DRIED TOMATO RUB
½ cup chopped sun-dried tomatoes
3 cloves garlic, peeled and smashed
1 shallot, peeled and chopped
1 tablespoon kosher salt
½ teaspoon black pepper
1 ounce dried porcini mushrooms
2 teaspoons dried sage
1 teaspoon dried oregano
1 4-5 pound boneless beef rib roast
Preheat oven to 350°F. Combine stock,
garlic and onion powder. Set aside.
In a dry skillet over medium heat, add tomatoes, garlic,
and shallot. Toast the mixture, stirring often, for 5 minutes.
Add salt and pepper. Toast an additional 10 minutes,
allowing mixture to brown lightly. Remove and let cool. In
a blender, pulse mushrooms to ;ne powder. Add tomato
mixture, pulsing until well combined. Stir in dry herbs.
Rub ½ cup tomato mixture over roast. Use more rub as
desired. Place meat on a rack in a roasting pan and roast
for 1½- 2 hours, or until meat has reached desired doneness.
Remove from oven and let rest
10 minutes before serving.
Makes 4-6 servings.
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and the world to ;nd the best fresh
foods for our members. Our goal is
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cuts, the highest grades and the
freshest products at a great value.
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