Rib Roast with Garlic Crust
2 Whole heads garlic 8 lb Three rib beef roast 10 Onions 1 1/2 lb Carrots 1 lb Parsnips 3 tb Chopped parsley 1 t Cracked black pepper 1 t Minced fresh tarragon Butter or margarine ...
Ingredients
- 2whole heads garlic
- 8lbthree rib beef roast
- 10onions
- 11/2 lb carrots
- 1lbparsnips
- 3tbsp chopped parsley
- 1tsp cracked black pepper
- 1tsp minced fresh tarragon
Directions
- 1
2 Whole heads garlic 8 lb Three rib beef roast 10 Onions 1 1/2 lb Carrots 1 lb Parsnips 3 tb Chopped parsley 1 t Cracked black pepper 1 t Mi
- 2
Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare,23 to 25 minutes per pound or until of desired doneness
- 3
Meanwhile,cut each onion,lengthwise,in half.Peel carrots and parsnips;cut each lengthwise in half,if large.After roast has roasted 1 hour,re
- 4
In a 12" skillet over high heat,heat 3/4" water and carrots to boiling.Reduce heat to low;cover and simmer about 15 minutes or until tender.
- 5
When onions are done,remove to a bowl;keep warm.Evenly,spread garlic paste mixture over beef.Roast about 30 minutes longer or until coating
- 6
When beef is done,place on a warm large platter with carrots,parsnips and onions.Keep warm while preparing red wine au jus gravy.Skim any fa