Name: Rosemary Rib Roast
Ingredients: 1/2 c Chopped fresh rosemary; (about five; ; 1/2-ounce packages); 6 tb Vegetable oil; 8 lg Garlic cloves; chopped; 2 ts Coarse kosher salt; 1 Well-trimmed boneless beef rib roast; tied (7- to 7; ; 1/2-pound); Fresh rosemary sprigs

Mark well, that the desire I have spoken of must be thoroughly disinterested. If a man can detect, after the most earnest self-examination, any other motive than the glory of God and the good of souls in his seeking the [pastorate], he better turn aside from it at once; for the Lord will abhor the bringing of buyers and sellers into his temple: the introduction of anything mercenary, even in the smallest degree, will be like the fly in the pot of ointment, and will spoil it all.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		April 1993	1	servings

INGREDIENTS

1/2	c	Chopped fresh rosemary; (about five
		; 1/2-ounce packages)
6	tb	Vegetable oil
8	lg	Garlic cloves; chopped
2	ts	Coarse kosher salt
1		Well-trimmed boneless beef rib roast; tied (7- to 7
		; 1/2-pound)
		Fresh rosemary sprigs

INSTRUCTIONS

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.
Position rack in center of oven and preheat to 350F. Uncover beef and roast
until thermometer inserted straight down from top center registers 125F for
rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to
platter. Scrape pan dripping into cup; spoon off fat.
Garnish with rosemary sprigs.
Serves 12.
Bon Appetit April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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