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Beef Rib Roast

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1 tablespoon coarsely cracked black pepper
2- pounds boneless rib roast (or tenderloin)
cup fresh flat leaf parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon leaves
1 teaspoon dried thyme


Heat oven to 425 degrees 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 sheet of 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 roasting rack. Roast until an instant read meat thermometer registers 155 degrees for medium, about 30 minutes.

Let stand for 5 minutes; carve into thin slices.

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