"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Rib Roast Recipe

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This recipe for Rib Roast, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Wednesday, March 1, 2006

Category:
Category:

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

Directions:
Directions:
Preheat oven at 425.

Rub pepper evenly over beef pressing it in gently. Place fresh herbs in large mixing cup and chop using kitchen scissors. On a sheet of waxed paper combine fresh and dried herbs. Roll beef in the herb mixture to completely coat it. Tie beef in 2 inch intervals with kitchen twine. Place beef on roasting rack and into oven. Roast about 50 minutes or until a meat thermometer measures 170. Let stand for 5 minutes at least before carving into thin slices.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Do not tie beef too tightly with twine or juices will escaped. May be served with white potatoes or sweet potatoes to compliment it.

 

 

 

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