Garlic Rosemary Rib Roast with Vegetables

Garlic Rosemary Rib Roast with Vegetables

Mode (+Temp) Roast (425°F → 325°F)
Cook time 2 hr 30 min
Servings 6-8
Prep time 30 min

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 6-7 Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Make seasoning paste

Mix cayenne, rosemary, garlic, and olive oil.

Season roast

Rub paste all over beef. Season generously with salt.

Add vegetables

Place onion, carrots, celery, and mushrooms in the pot. Toss with oil and salt.

Add liquid

Pour in wine and stock. Add bay leaves.

Place roast

Set roast on top of vegetables (fat side up).

Start roasting (high heat)

Set to Roast (425°F). Cook 25–30 min to brown.

Lower heat

Reduce to Roast (325°F). Cook 1 hr 45 min – 2 hr.

Baste occasionally

Spoon juices over meat every 30–40 min.

Rest & serve

Rest 15–20 min before slicing. Serve with vegetables.

Made with SUNVIVI Slow Cooker

Made with SUNVIVI Slow Cooker

Make this recipe effortlessly in the SUNVIVI Slow Cooker for tender, fall-apart results every time.

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