| 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
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