Black Pepper Crusted Roast Beef

Fall is here which means it's time to start roasting some meat.

My friend Ed passed this tasty recipe on to me and now I, in turn, share it with all of you.

I made it just the other night for Sunday dinner and was impressed with how juicy and tender it came out.

*Keep an eye on any sales at your grocer's meat department. Just this week at Hy-Vee they have an assortment of beef roasts on special.

Black Pepper Crusted Roast Beef

Serves 4
Total Cost: $10.00 (appox. $2.25/person)

3 lbs. boneless rib eye beef roast
6 garlic cloves (4 minced and 2 thinly sliced)
2 Tbsp. olive oil
2 Tbsp. soy sauce
3/4 Tbsp. kosher salt
2 Tbsp. cracked black peppercorns
1 tsp. thyme
1 tsp. rosemary

In a blender, combine the minced garlic, olive oil, soy sauce, salt, pepper, thyme and rosemary and process until the consistency of paste. Make 15 one inch cuts in the top and bottom of the roast and insert a slice of garlic in each cut. Set the roast on a rack over a roasting pan and rub the herb paste all over the beef. At this point either refrigerate the roast for 2 to 4 hours to let the flavors set in. Be sure to let the meat stand at room temperature for at least an hour before cooking.

Preheat oven to 500 degrees. Insert a meat thermometer into the center of the beef. Roast the meat for about 10-15 minutes to allow a crust to form.

Reduce the oven temperature to 350 degrees and cook the roast for about 1 1/4 hours longer, or until the meat reaches an internal temperature of about 160 degrees for medium (about 130 degrees for rare).

Transfer the roast to a carving board and let it rest, uncovered, for 10 minutes. Carve and serve.