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<blockquote data-quote="moreluck" data-source="post: 194078" data-attributes="member: 1246">Herb-Crusted Rib Roast&nbsp;1/2 cup firmly packed chopped fresh parsley leaves4 large cloves garlic, peeled and chopped3 Tbls. chopped fresh rosemary1 tsp. freshly ground pepper1 standing rib roast (about 8 lbs.) chine bone removed&nbsp;Heat oven to 425 degrees. In a small bowl, combine parsley, garlic, rosemary and pepper and 2 tsp. salt. Place rib roast on rack set in roasting pan; coat with herb mixture.&nbsp;Roastbeef 30 mins. Reduce heat to 325 degrees.&nbsp; Roast 1 hr. 30 mins. more, or &#039;til thermometer inserted in meat reads 140 degrees for med-rare.&nbsp;Transfer roast to large warm serving platter.&nbsp; Tent meat with aluminum foil and let sit 15 mins. before slicing.</blockquote>

[QUOTE="moreluck, post: 194078, member: 1246"] [SIZE=2]Herb-Crusted Rib Roast[/SIZE] [SIZE=2][/SIZE] [SIZE=2]1/2 cup firmly packed chopped fresh parsley leaves[/SIZE] [SIZE=2]4 large cloves garlic, peeled and chopped[/SIZE] [SIZE=2]3 Tbls. chopped fresh rosemary[/SIZE] [SIZE=2]1 tsp. freshly ground pepper[/SIZE] [SIZE=2]1 standing rib roast (about 8 lbs.) chine bone removed[/SIZE] [SIZE=2][/SIZE] [SIZE=2]Heat oven to 425 degrees. In a small bowl, combine parsley, garlic, rosemary and pepper and 2 tsp. salt. Place rib roast on rack set in roasting pan; coat with herb mixture.[/SIZE] [SIZE=2][/SIZE] [SIZE=2]Roastbeef 30 mins. Reduce heat to 325 degrees. Roast 1 hr. 30 mins. more, or 'til thermometer inserted in meat reads 140 degrees for med-rare.[/SIZE] [SIZE=2][/SIZE] [SIZE=2]Transfer roast to large warm serving platter. Tent meat with aluminum foil and let sit 15 mins. before slicing.[/SIZE] [/QUOTE]

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