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1.
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Grind up the herbs, salt and pepper in the coffee grinder.
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Mix with olive oil.
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(I have a grinder just for grinding herbs and spices.)
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2.
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Rub the herb mixture all over that gorgeous hunk o meat.
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This smells divine.
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Cover it carefully with plastic wrap and let it sit in the fridge all day or even overnight.
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3.
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If you have a rack to fit your roasting pan, put it in.
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I use celery sticks for my roasts.
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Sometimes I go nuts and use carrots, too.
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That is just the way I roll.
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4.
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Put roast into a 300 degrees F oven and cook it for 1 1/2 to 2 hours.
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You should check the temperature.
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For a medium done roast it should come out when it says 120 degrees F. You must cover it and let it sit for 20 minutes.
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This lets the juices spread back out throughout the meat so it doesnt just pour out all over your counter.
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The meat will also finish cooking and will end up at medium.
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(Ours comes out at 117 degrees F for a rare roast.)
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5.
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You can deglaze the pan with some red wine and butter if you like and pour this over the sliced meat.
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I use the leftovers the next morning in a prime rib potato hash.
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Go have a look for that recipe too.
