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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.