Classic American Top of the Rib Roast That Will Warm Your Heart & Your Home

There’s nothing quite like the smell of a roast in the oven on a cold winter day. This recipe will warm your heart and home with its delicious aromas and flavors.
The key to this recipe is to start with a good-quality cut of beef. The Top of the rib roast is an excellent choice because it is well-marbled and has a beautiful flavor.
Once you’ve selected your beef, it’s time to season it. Then, place the roast in a roasting pan and cook it in a preheated oven until it reaches the desired temperature. The roast will be tender and juicy when it’s done, and the house will smell amazing!

Ingredients:

• 4 lb top of the rib roast
• 1/2 lb cremini or white oyster mushrooms, stems removed and diced
• One celery stalk, diced
• 1/2 bag of baby carrots, diced
• One large white onion, diced
• Two cloves of garlic, peeled and finely chopped
• 1 cup dry red wine
• 1 cup of chicken stock (divided)
• 1/2 tbsp. kosher salt
• 1/2 tsp. cayenne pepper
• 1 tbsp. olive oil
• 1 tbsp. parsley
• Two bay leaves
• One small bunch of rosemary, finely chopped

Preparation:

1. Preheat oven to 450F
2. Add olive oil to a bowl and mix in the parsley, rosemary, garlic, salt, and cayenne pepper together until it becomes a paste-like texture
3. Smear the paste mixture all over the roast
4. Add the onions, carrots, celery, and mushrooms to the bottom of a roasting dish. Add some salt and olive oil.
5. Add 1 cup of chicken stock, 1 cup of dry red wine, and the bay leaves
6. Add the marinated roast to the top of the vegetables and roast until brown and tender (approximately 45-50 minutes)
7. Reduce the oven temperature to 350 and continue roasting for around 2 hours
8. Use a thermometer for desired meat tenderness (medium rare = 130F)
9. Add another cup of chicken stop while roasting if more liquid is desired
10. Remove the roast from the oven and let it rest for 10-15 minutes before carving and serving.