5-pound
beef rib roast
1
tablespoon fresh thyme
2
tablespoons fresh rosemary
1
tablespoon fresh mint
2
tablespoons olive oil
Kosher salt
Freshly ground black pepper
DIRECTIONS
Tuck the fresh herbs under the
roast's strings of the meat.
Heat the oil in an ovenproof
skillet over medium heat until
it shimmers. Add the roast and
brown on all sides, about 15
minutes. Heat oven to 375° F.
Sprinkle the roast with salt and
pepper. Place the skillet in the
oven and cook 1 hour and 30
minutes or until an instant-read
thermometer registers 125° F
(for medium) in the center of
the roast. Remove from oven.
Cover loosely with foil and let
rest 15 minutes to allow the
meat to finish cooking. Skim the
fat from the pan juices and
discard. Spoon the pan juices
over the sliced meat.
