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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This recipe was in a December issue of Woman's World magazine and I planned on making it for Christmas dinner but misplaced the magazine. I just found the magazine this morning so I am putting it on Zaar so I will be able to make this delicious sounding Roast for Christmas day this year. Ingredients:
6 1/2-7 lbs beef rib roast |
2 tablespoons dijon mustard |
1/4 cup chopped fresh parsley |
3 cloves garlic, minced |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme |
1 tablespoon chopped fresh sage or 1 teaspoon dried sage |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Place roast, fat-side up, in roasting pan.
3. Spread top with mustard.
4. Combine parsley, garlic, herbs, salt and pepper; press onto mustard.
5. Roast 20 minutes.
6. Reduce oven temperature to 350 degrees.
7. Roast until meat thermometer inserted into center registers 140 degrees for medium rare, 2 hours, tenting with foil if necessary.
8. Let stand 15 minutes before carving.
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