Rib Roast Dinner

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TOTAL TIME50 mins

SERVINGS2minutes people

CALORIES445 kcal

INGREDIENTS

  

• 2¼ pound boneless rib roast or tenderloin
• ¼ cup fresh flat-leaf parsley
• 1 tbsp fresh chives
• 1 tbsp fresh tarragon leaves
• 1 tsp dried thyme
• 1 tbsp coarsely cracked black pepper

INSTRUCTIONS

 

1. Preheat oven to 425°F.
2. Rub the pepper evenly over the beef, pressing gently so the pepper adheres.
3. Place the herbs in a large measuring cup and chop using kitchen shears.
4. On a sheet of waxed paper, combine fresh and dried herbs. Roll the beef in the herbs mixture to coat thoroughly.
5. Loosely tie the beef at 2-inch intervals with kitchen twine.
6. Place the beef on a roasting rack.
7. Roast until an instant-read meat thermometer registers 155°F. for medium, about 30 minutes.
8. Let stand for 5 minutes; carve into thin slices.