Herb Rib Roast
"This was the very first roast I ever made, and it was so easy and delicious. My DH and I spent our last $25.00 of that week's money buying the ingredients and it was sure worth it!!"
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (2 1/4 lb) boneless beef rib roast or (2 1/4 lb) beef tenderloin
- 1 tablespoon coarsely cracked black pepper
- 1⁄4 cup fresh parsley
- 1 tablespoon fresh chives
- 1 tablespoon fresh tarragon sprig
- 1 teaspoon dried thyme
- kitchen twine
directions
- Set oven to 425* F.
- Rub pepper evenly over beef, pressing gently so pepper adheres.
- Place fresh 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 beef at 2-inch intervals with kitchen twine.
- Place beef on roasting rack.
- Roast until instant-read meat thermometer registers 155* F; for medium, about 30 minutes.
- Let stand for 5 minutes.
- Carve into slices.
- Meat guide: Rare: 130* F, Medium: 155* F, Well-done: 170* F.
- I ALWAYS use a meat thermometer to check the doneness of the beef!
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RECIPE SUBMITTED BY
Troop Angel
Houston, TX
First off: Thank you, thank you, thank you anonymous PM gifter!!! You are so wonderfully generous and I appreciate the gift so much!!!! I hope to repay you someday by paying it forward!!! Thank you!! *hugs* Note...somehow or another most of my info and all my banners and photos were deleted; not sure if I did something or not, but until I have time to re-do my page, this is what you're stuck with. :(
