Rib Roast

By Joelene

Ingredients

• 1 Tbs. Coarsely cracked black pepper
• 1 2 1/4 -pound Boneless rib roast or Tenderloin
• 1/4 cup fresh flat-leaf parsley
• 1 Tbs. fresh chives
• 1 Tbs. fresh tarragon leaves
• 1 tsp. Dried thyme

Preparation

Step 1

Heat oven to 425º F.
Rub the pepper evenly over beef, pressing gently so pepper adheres.
Place the herbs in a large measuring cup and chop using kitchen shears.
On a clean surface or a sheet of parchment or waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on a roasting pan.
Roast until an instant-read meat thermometer reads 155º for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.
For doneness of beef: Meat Thermometer: For rare = 130º, For medium = 155º, For well-done = 170º.