Beef Rib Roast
Source of Recipe
?
1 tbsp. coarsely cracked black pepper
1 2-¼ pound boneless rib roast or tenderloin
¼ cup fresh flat leaf parsley
1 tbsp. fresh chives
1 tbsp. fresh tarragon leaves
1 tsp. dried thyme
Heat oven to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres.
Place the herbs in a large measuring cup and chop using kitchen shears.
On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on roasting rack.
Roast until an instant read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.
*** For rare…130 degrees
for medium….155 degrees
for well done …170 degrees
|
Â
Â
Â
|
member logon
