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A roast so delicious and easy to make that you might want to bring this one out for every holiday.
Start by adding the garlic and herbs to a food processor. Pulse to break down all of those ingredients into a workable garlic and herb paste. Add a dash of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.
Once finely chopped, remove the blade from the food processor, then add in the remaining oil, salt and pepper. Scrape the sides of the bowl, mix and get a nice paste out of this mixture.
Unwrap the beef, and rub that paste all over the beef. Make sure you get the top, bottom, and sides. Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.
When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour. You want the beef to come up to room temperature.
Set the beef onto a roasting rack and put the rack into a roasting pan.
Preheat your oven to 450 F. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.
So once your oven is preheated, place the roasting pan into the oven, and cook at 450 F for 20 minutes. After 20 minutes, reduce the heat to 350 F. Cook until you have reached an internal temperature (use a meat thermometer) of 127 F or so. When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 F range where it is medium rare. If you want your meat medium, keep it in the oven for just a few more minutes, until the internal temperature reaches 137 F. Then as it rests it will get to 140-145 F.
Remove the meat from the oven and let it rest, tented with aluminum foil, for at least 15-20 minutes. Once rested, move the beef onto a cutting board, and slice into your desired thickness.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!