"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rib Roast Recipe

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This recipe for Rib Roast, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Ware
Added: Friday, March 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon coarsely cracked black pepper
One 2 1/4 pound boneless rib roast or tenderloin
1/4 cup fresh flat leaf parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon leaves
1 teaspoon dried thyme

Directions:
Directions:
Preheat oven to 425 degrees.

Rub 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 meat thermometer read 155 degrees for medium (about 30 minutes). Let stand for 5 minutes and then carve into thin slices.

Number Of Servings:
Number Of Servings:
6

 

 

 

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