um, raise your hand if you are already drooling just from the title of this post. Yeah, I thought so. Me, too. 🙂
I have a love affair with my Real Simple magazine subscription. My husband is aware of this, it’s even sanctioned, since most recipes are relatively healthy. I love the simplicity and color of this one. It’s so simple, in fact, that it’s an idea recipe to cook and then cut in half and use the remainder of the beef for another recipe…french dip sandwiches, maybe? Yum.
2 pounds boneless rump or rib roast
kosher salt and pepper
1 pint grape tomatoes
1 head garlic, cloves peeled
8 sprigs fresh thyme
3 tablespoons olive oil
Heat oven to 350° F.
Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.