Herb Rib Roast

• 1 (2 1/4 lb) boneless beef rib roast or 1 (2 1/4 lb) beef tenderloin
• 1 tablespoon coarsely cracked black pepper
• 14 cup fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh tarragon sprig
• 1 teaspoon dried thyme
• kitchen twine

1. Set oven to 425* F.
2. Rub pepper evenly over beef, pressing gently so pepper adheres.
3. Place fresh herbs in a large measuring cup and chop using kitchen shears.
4. On a sheet of waxed paper, combine fresh and dried herbs.
5. Roll beef in herb mixture to completely coat.
6. Loosely tie beef at 2-inch intervals with kitchen twine.
7. Place beef on roasting rack.
8. Roast until instant-read meat thermometer registers 155* F; for medium, about 30 minutes.
9. Let stand for 5 minutes.
10. Carve into slices.
11. Meat guide: Rare: 130* F, Medium: 155* F, Well-done: 170* F.
12. I ALWAYS use a meat thermometer to check the doneness of the beef!

boneless beef, black pepper, parsley, fresh chives, tarragon sprig, thyme, kitchen twine

Taken from www.food.com/recipe/herb-rib-roast-99783 (may not work)