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Rib Roast Dinner*

1 Tbsp coarsely cracked black pepper
1 2.25-lb boneless rib roast or tenderloin
1/4 cup fresh flat-leaf parsley
1 Tbsp fresh chives
1 Tbsp fresh tarragon leaves
1 tsp dried thyme

Preheat oven to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.

Place the herbs in a large measuring cup and chop using kitchen shears.

On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

Loosely tie the beef at 2-inch intervals with kitchen twine. (Do not tie the beef too tightly with twine or the flavorful meat juices might escape.) Place beef on roasting rack.

Roast until an instant-read meat thermometer registers 155 F for medium, about 30 minutes (or 170 for well-done). Let stand for 5 minutes; carve into thin slices.

Serves 6

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