| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | ps fresh bread crumbs, from about 3 slices white bread 1/2 |
INSTRUCTIONS
-rib beef rib roast about 5 1/2 pounds 1 tsp salt 1/2 tsp dried rosemary leaves, crushed 1/4 tsp ground black pepper 1 medium lemo cup chopped fresh parsley leaves 1 tbs olive oil 2 garlic cloves, minced 2 tbs. Dijon mustard rosemary sprig for garnish I found this recipe in the Decmber issue of "Good Houskeeping" magazine. I have not tried it yet but I'm planning to do it for Hanukkah. Preheat oven to 325 Degrees F. In medium roasting pan (14" by 10"), place beef roast fat side up. Rub rosemary, salt and pepper over roast. Insert thermometer into center of the roast making sure the pointed end does not touch the bone. Roast beef for 1 1/2 hours. Prepare coating: From lemon, grate 1/2 tsp.peel and squeeze 1 tbs. juice. In a small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil, and garlic. Remove roast form the oven; evenly spread mustard on the top. Press bread mixture onto mustard-coated roast. Roast 1 hour longer or until coating is golden and meat thermometer reaches 140 degrees F. Internal temperature of meat will rise to 145 degrees upon standing. When roast is done, place on warm large plate and let stand at room temperature 15 minutes to set juices for easier carving. Garnish with rosemary sprigs. Makes 10 servings. Posted to JEWISH-FOOD digest V97 #327 by "Nina Geller" <lanigel@hotmail.com> on Dec 17, 1997
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