Cathleen's Kitchen

RIB ROAST OF BEEF

Ingredients:
Ingredients:
1 TBLsp. coarsely cracked black pepper
1 2/1/4-lb. boneless rib roast or tenderloin
1/4 cup fresh flat-leaf parsley
1 TBLsp. fresh chives
1 TBLsp. fresh tarragon leaves
1 tsp. dried thyme

Preheat 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 or scissors. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat. Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin pieces.

For rare beef 130 degrees
For medium beef 155 degrees
For Well-done beef 170 degrees

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