Rosemary rib roast

Yield: 1 servings

Measure Ingredient
½ cup Chopped fresh rosemary; (about five
\N \N ; 1/2-ounce packages)
6 tablespoons Vegetable oil
8 larges Garlic cloves; chopped
2 teaspoons Coarse kosher salt
1 \N Well-trimmed boneless beef rib roast; tied (7- to 7
\N \N ; 1/2-pound)
\N \N Fresh rosemary sprigs

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

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Converted by MM_Buster v2.0l.

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