Herbed Rib Roast

SUBMITTED BY: Carol Jackson

"The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions."

PREP TIME	10 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (4 pound) boneless beef rib roast
2 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

READ REVIEWS (3)

DIRECTIONS

Cut 15-20 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered at 325 degrees F for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

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REVIEWS

Reviewed on Dec. 13, 2007 by JENNY-REDS

Very tasty, only change I made was to add about some paprika to the rub.

1 user found this review helpful

Reviewed on Dec. 30, 2007 by Jackie S.

Very tasty. Took longer to cook than it was suppose to and I was going for med. rare. Cranked up the heat to 375 towards the end because I was roasting potatoes. That helped. I would use this recipe again at a little higher heat.

0 users found this review helpful

Reviewed on Apr. 8, 2007 by Teenchef14

This was my first time eating or cooking roast beef, and this was great!!It had plenty of flavour and was moist.I cook mine for 2 hours on a low heat,then turn it up for 30 mins.Everyone loved this beef and be making this again!! Thanks for such a nice recipe. Rasharne'teen master chef'Richards

0 users found this review helpful

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