Recipes for the Web

Barrington Software Incorporated

ROAST BEEF WITH FRESH GARLIC SEASONING SALT

3 Large Garlic cloves

1 1/2 Tablespoon(s) Salt

1/2 Teaspoon(s) Hungarian sweet paprika

1/2 Teaspoon(s) Tumeric

1/2 Teaspoon(s) Ground thyme

1/2 Teaspoon(s) Pepper

1 7-lb beef rib roast

-cut from small end

-(about 3 ribs), trimmed

2 Tablespoon(s) Vegetable oil

STEEL KNIFE: With machine running, drop garlic through feed tube and

process until minced. Transfer contents of work bowl to small bowl.

Mix in salt, paprika, tumeric, thyme and pepper. Wipe beef dry with

paper towels. Rub all sides with oil. Rub garlic and salt mixture

over sides and top of beef. Transfer to shallow pan. Cover loosely

with foil. Refrigerate overnight. Let roast stand at room temperature

1 hour. Position rack in lower third of oven and preheat to 450 F.

Roast beef 30 minutes to seat. Reduce oven temperature to 325 F.

Roast until thermometer inserted straight down from top center reads

120 F for medium-rare, about 1 hour 15 minutes longer. Transfer meat

to platter. Let meat stand at least 15 minutes. Carve meat into

1/2-inch-thick slices and serve.