Shelly's Recipe

ROAST BEEF

Category: Roasts/Tenderloin - Beef

1 (4 lb) beef rib-eye roast
1 tbsp cooking oil
1/2 tsp dried thyme and rosemary, crushed
1/4 tsp pepper and garlic salt

Brush roast with oil. Combine seasonings and sprinkle over roast. Place meat, fat side up, on a rack in a shallow roasting pan. Roast at 325 for about 2 hours for medium. Cover meat with foil and keep warm. Let stand for 15 minutes before slices.

NOTE: I like to add some beef broth to the pan after the roast has been removed and allow to simmer to remove the brown bit on the bottom of the pan and spoon juices over the sliced roast beef.