Rosemary rib roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped fresh rosemary; (about five |
| ; 1/2-ounce packages) | ||
| 6 | tablespoons | Vegetable oil |
| 8 | larges | Garlic cloves; chopped |
| 2 | teaspoons | Coarse kosher salt |
| 1 | Well-trimmed boneless beef rib roast; tied (7- to 7 | |
| ; 1/2-pound) | ||
| Fresh rosemary sprigs | ||
Directions
Grind chopped rosemary, oil, garlic and salt in processor to chunky paste.
Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.
Position rack in center of oven and preheat to 350F. Uncover beef and roast until thermometer inserted straight down from top center registers 125F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
Garnish with rosemary sprigs.
Serves 12.
Bon Appetit April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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