"hahabogus" > ha scritto nel messaggio
> I soak my beef in a red wine, garlic, onion and seasonings marinade for a
> > couple hours and cook it at 325 F for a longish while; comes out well
> done
> and tender. I prefer my beef rare but to get a rib roast tender and tasty
> > I'll braise. I also add some of the marinade to the pot I roast the beef
> > in. Examine beef braising recipes for better ideas.
>
> My mother used to just add a little water and cover the rib roast and
> roast
> it at 325F.

My God, it runs in the family. Where do you buy rib roasts that it must be
braised to be tender? I would stop going there.

Rub it with some spicy salt, run it into a high temp oven for 15 minutes
then reduce the heat and cook to an internal temp of 130-135. Remove and
allow to rest.