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Recipe Summary

prep:
20 mins
roast:
at 450° for 20 minutes, then at 375° for 70 minutes
stand:
15 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°. Place a rack in a large roasting pan.

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  • Rub roast with oil, then rub with garlic. Season with 1 tsp of the salt and 1/2 tsp of the pepper. Place roast on rack in pan, rib side down.

  • Roast at 450° for 20 minutes. Reduce oven temperature to 375° and continue to roast for 70 minutes or until temperature reaches 120°. Tent with foil and let rest 15 minutes.

  • Meanwhile, make chimichurri. Place parsley, oregano, vinegar, garlic, red pepper flakes and remaining 1/8 tsp each salt and pepper in a blender; pulse until chopped. Gradually add oil and process until combined. Cover until serving.

  • Thinly slice and serve with chimichurri.

Nutrition Facts

547 calories; total fat 21g; saturated fat 7g; cholesterol 230mg; sodium 515mg; carbohydrates 1g; fiberg; protein 82g.

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