HERB-CRUSTED OLIVE OIL ROAST BEEF

Tender and juicy, this herb-crusted roast beef is brushed with olive oil and coated in a fragrant herb blend, making it a stunning and flavorful centerpiece for your Christmas dinner.

Makes: 6-8 servings | Preparation Time: 15 minutes

Ingredients:

• 4-5 lb boneless beef rib roast (or prime rib)
• 1/4 cup La Panza Olive Oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp Dijon mustard
• 2 tsp coarse salt
• 1 tsp freshly ground black pepper

For Serving:

• Horseradish cream
• Red wine jus

Instructions:

Prepare the roast:

1. Remove the roast from the fridge 1 hour before cooking to allow it to come to room temperature. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste.

Season the roast:

1. Pat the roast dry with paper towels. Rub the herb paste all over the surface of the beef, coating it evenly.

Roast the beef:

1. Place the roast on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the beef.
2. Roast in the oven for 15 minutes at 450°F (230°C), then reduce the temperature to 325°F (165°C). Continue roasting until the thermometer reads your desired doneness:

• Medium-rare: 125°F (52°C), about 1 hour 15 minutes
• Medium: 135°F (57°C), about 1 hour 30 minutes

• Adjust cooking time based on the size of your roast.

Rest the roast:

1. Remove the roast from the oven and tent it loosely with foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.

Serve:

1. Slice the roast and serve with horseradish cream or red wine jus for an elegant holiday feast.