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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was the very first roast I ever made, and it was so easy and delicious. My DH and I spent our last $25.00 of that week's money buying the ingredients and it was sure worth it!! Ingredients:
1 (2 1/4 lb) boneless beef rib roast or 1 (2 1/4 lb) beef tenderloin |
1 tablespoon coarsely cracked black pepper |
1/4 cup fresh parsley |
1 tablespoon fresh chives |
1 tablespoon fresh tarragon sprig |
1 teaspoon dried thyme |
kitchen twine |
Directions:
1. Set oven to 425* F.
2. Rub pepper evenly over beef, pressing gently so pepper adheres.
3. Place fresh herbs in a large measuring cup and chop using kitchen shears.
4. On a sheet of waxed paper, combine fresh and dried herbs.
5. Roll beef in herb mixture to completely coat.
6. Loosely tie beef at 2-inch intervals with kitchen twine.
7. Place beef on roasting rack.
8. Roast until instant-read meat thermometer registers 155* F; for medium, about 30 minutes.
9. Let stand for 5 minutes.
10. Carve into slices.
11. Meat guide: Rare: 130* F, Medium: 155* F, Well-done: 170* F.
12. I ALWAYS use a meat thermometer to check the doneness of the beef!
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