My 28th Birthday Roast
Elizabeth Grice
ingredients
- 6 garlic cloves, 4 minced and 2 thinly sliced
- 2 T olive oil
- 2 T soy sauce
- 1 1/2 teaspoons kosher salt
- 2 T cracked black peppercorns
- 1 teaspoon finely chopped fresh rosemary
- 3 1/2 lb boneless rib-eye beef roast
directions
- 1
In blender combine minced garlic, olive oil, soy sauce, salt, peppercorns, and rosemary. Process to a paste. Make 15 1-inch deep slits in the top and bottom of roast and insert a slice of garlic in each. Set roast on rack of roasting pan and rub all over with the paste. Let stand at room temperature for 2 hours.
- 2
Preheat oven to 500. Roast meat for 10 minutes, or until crust begins to brown. Reduce temperature to 350 and cook for about 1 1/4 hours longer, or until 125 degrees in thickest part of meat for medium-rare. Transfer to carving board and let rest for 10 minutes. Carve the roast.
Source: Elizabeth Grice
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