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Rib Roast Recipe

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This recipe for Rib Roast is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 170º. 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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