• 1/2 unit whole prime rib roast or sirloin, about 8 lbs1 cup holiday spice rub

      3 tablespoons salt

      2 tablespoons ground black pepper

      Holiday Spice Rub

      1/2 cup Dijon mustard

      1 1/4 cups peeled and diced onion

      3 cloves garlic, peeled

      3 tablespoons Champagne or white wine vinegar

      4 tablespoons chopped fresh sage

      1 tablespoon chopped fresh rosemary

      2 teaspoons celery seed

      2 teaspoons salt

      1 teaspoon paprika

      1/2 teaspoon ground black pepper

      1/4 teaspoon ground allspice

      3 tablespoons extra virgin olive oil


      Pulse all ingredients except olive oil in a food processor until combined. Slowly drizzle in olive oil while blending. Store refrigerated for up to 10 days.

       BROWN AND ROAST Adjust oven rack to middle position and heat oven to 275 degrees. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.

    • Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.


One thought on “HERBED ROAST BEEF

  1. […] HERBED ROAST BEEF […]

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