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An impressive roast for holiday parties and other special occasions. Coat with a seasoning rub and roast slowly for tender flavorful meat.
2 tablespoons McCormick® Basil Leaves
2 tablespoons McCormick® Oregano Leaves
1 tablespoon McCormick® Garlic Powder
2 teaspoons McCormick® Onion Powder
1 teaspoon McCormick® Black Pepper, Ground
1 boneless beef rib roast, 5 to 6 pounds
2 tablespoons oil
1 teaspoon salt
Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.).
Note: Begin checking internal temperature of roast with meat thermometer 30 minutes before estimated end cook time.
To prepare recipe with a beef eye roast, see Herb Crusted Roast Beef.
(Amount per serving)
Cooking time was accurate for medium rare-2 hours plus its resting time. Very moist & flavorful.
The only ingredient I would discard is the Oregano & substitute it with Rosemary/Thyme.
This will become our Christmas dinner tradition.
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I made this twice so far it is definitely a keeper. Everyone loved it 5 lb roast took 2 1/2 hours for med.