When preparing a New Year or Christmas holiday dinner, put in the center of the table is a huge piece of roast and you will not lose. Getting ready very simple, but it looks amazing, not to mention the excellent taste of tender and juicy beef of medium degree of roasting. For festive roast take a piece of the thick edge of beef on edges that should be pre-cleaned at the ends so that the roast looked more elegant and solemn. Grate meat with a mixture of salt and rosemary and place in the oven. When baking this dish will fill your home with warm and cozy aromas with conifers нотками розмарина. 
Time: 3 час. Complexity: easy Servings: 8-10 The recipes use volumetric measuring containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 cut of a thick edge of beef on 4 ribs (4-4.5 kg.), ask the butcher to clean the ends of the ribs
- 3 cloves of garlic, finely chopped
- 1 tbsp. l black pepper peas
- 3 sprigs of rosemary, tear off the leaves (about 1/3 Art. leaves)
- 2 bay leaves
- 3 tbsp. l olive oil
Recipes with similar ingredients: beef, garlic, black pepper peas, rosemary, bay leaf
Recipe preparation:
- Remove the beef from the refrigerator 30 minutes before cooking. Place the roasting pan on the lowest grate of the oven; preheat the oven to 220 ° C. Use a small knife to make deep incisions over the entire surface of the meat and between the ribs; insert in each slit a slice of garlic and completely stick inward. Grind in a coffee grinder 2 tbsp. l salt, peppercorns, and rosemary bay leaf (or chop finely with a knife). Mix with olive oil and rub the mixture over the entire surface of the meat.
- Gently put the meat in the hot roasting pan with the fat side up (bones down). Bake until the thermometer inserted in the a thick portion of meat, will not show a temperature of 50 ° C for an average degree roasting, 1 hour 50 minutes – 2 hours. Transfer the roast to a dish or chopping board, cover with foil and let rest for 30 minutes before slicing.
Note
Slicing Tips: Put the roast bones up. Via cut the ribs of a cook knife and chop the meat thinly across fibers.
