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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An impressive centerpiece dish. This looks beautiful when surrounded with sautéed baby vegetables. Start marinating the meat one day ahead. Serve homemade or purchased horseradish alongside. Ingredients:
1/2 cup chopped fresh rosemary (about five 1/2-ounce packages) |
6 tablespoons vegetable oil |
8 large garlic cloves, chopped |
2 teaspoons kosher salt |
1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied |
fresh rosemary sprigs |
Directions:
1. 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.
2. Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.
3. Garnish with rosemary sprigs.
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