Meat > Roasted

Roasted Ribberull with Garlic and Herbs Recipe

Ingredients with Measurements:
- 1 Ribberull (about 2-3 pounds)
- 6 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- Roasting pan
- Meat thermometer

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
3. Rub the herb mixture all over the Ribberull, making sure to cover all sides.
4. Place the Ribberull in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the Ribberull from the oven and let it rest for 10-15 minutes before slicing and serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of the Ribberull: 135°F for medium-rare
Serving size:
- 4-6 servings

Nutritional information:
- Calories per serving: 300
- Fat: 18g
- Protein: 30g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g

Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
- You can use any type of oil you prefer, such as vegetable oil or canola oil.

Variations:
- You can add other herbs or spices to the herb mixture, such as oregano or paprika.
- You can also add sliced onions or potatoes to the roasting pan for a complete meal.

Tips and tricks:
- Let the Ribberull rest before slicing to allow the juices to redistribute and prevent them from running out.
- Use a meat thermometer to ensure the Ribberull is cooked to your desired level of doneness.
- For a crispy exterior, sear the Ribberull in a hot skillet before roasting.

Storage instructions:
- Store leftover Ribberull in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the Ribberull in the oven at 350°F for about 10-15 minutes, or until heated through.

Presentation ideas:
- Slice the Ribberull and arrange it on a platter with fresh herbs and roasted vegetables.

Garnishes:
- Garnish with fresh herbs, such as parsley or chives.

Pairings:
- Serve with a side of roasted vegetables or a simple salad.

Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Creamed spinach

Troubleshooting advice:
- If the Ribberull is not cooked to your desired level of doneness, return it to the oven for additional cooking time.

Food safety advice:
- Always use a meat thermometer to ensure the Ribberull is cooked to a safe temperature.
- Wash your hands and all utensils thoroughly after handling raw meat.

Food history:
- Ribberull is a cut of beef that comes from the rib section of the cow.

Flavor profiles:
- The garlic and herb mixture adds a savory and aromatic flavor to the Ribberull.

Serving suggestions:
- Serve the Ribberull with a glass of red wine for a complete meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Tangy, Herbal, Aromatic, Earthy