Ingredients
1 beef ribeye roast (4 to 5 pounds)2 to 3 garlic cloves, thinly sliced1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil1/2 teaspoon dried parsley flakes1/2 teaspoon dried marjoram
Preparation
Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.
