Beef Rib Roast

1 tbsp. coarsely cracked black pepper
1 2-¼ pound boneless rib roast or tenderloin
¼ cup fresh flat leaf parsley
1 tbsp. fresh chives
1 tbsp. fresh tarragon leaves
1 tsp. dried thyme

Heat oven to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres.

Place the herbs in a large measuring cup and chop using kitchen shears.

On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on roasting rack.

Roast until an instant read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.

*** For rare…130 degrees

for medium….155 degrees

for well done …170 degrees