A tender and delicious Rib Eye Roast flavored with tri-color pepper, kosher salt, rosemary, thyme, and garlic for that special occasion.
To say it has been really cold these past two weeks is an understatement. With a temperature of -22°F (-30°C) and wind chill of -44°F (-42°C) on Monday, it is FRIGID! No kidding! This Arctic weather is brought about by a phenomenon known as the polar vortex moving further south than is typical and allowing it to settle in Canada and the United States. Temperatures across the northern Plains and Midwest were life-threateningly cold, shattering some all-time low record highs. Thankfully, schools in Minnesota were closed on Monday and Tuesday.
Our high-efficiency furnace was going non-stop and the exhaust vapor caused a gigantic stalagmite to grow at the side of the house. Good thing our neighbor came by to alert us and Ro-Ri San went out promptly to knock it down. I simply cannot imagine not having heating at this time of the year.
The Perfect Rib Eye Roast
While salads are a great “new year new you” thing, we wanted soups and slabs of protein to fill our bellies and keep us warm. Any excuse to turn on the oven was a good one. I needed no persuasion with a beautiful hunk of boneless rib eye waiting to be roasted. I search the web for the perfect Rib Eye Roast and found it at The Pioneer Woman Cooks. She lives among ranchers and knows a thing or two about beef! 😉 She used fresh rosemary and thyme but I was not about to set foot outside in these frigid temperatures to try and get me some at the grocery store. I used dried rosemary and thyme. The rub is not as pretty and “Christmassy” but it will have to do. Anyway, Christmas is over. Perhaps next Christmas…
A meat thermometer is essential when roasting meat so as not to over or under cook it. I wasn’t sure if mine is oven proof and so I only stuck it in roast after removing it from the oven. It registered a temperature of about 125°F in the center and 145°F at the side. I rested it loosely covered with aluminum foil for about 15 to 20 minutes before slicing. The first slice was a little dry but the second and third slices were perfect! The center was a little rare for me but the boys enjoyed it. Ro-Ri San thinks it is time to get a new oven and I do not disagree with him. 😉
Similar Tools Used in Making This Rib Eye Roast
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• Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray
• Calphalon Contemporary Hard Anodized Nonstick 16-Inch Roasting Pan with Rack 5 piece Set
• KitchenAid Stainless Steel Meat Thermometer
• KitchenAid Meat Tenderizer
- Heat a cast iron skillet. Add olive oil. Sear both sides of roast for about 3 minutes on each side. Transfer onto metal rack placed on a roasting pan.
- Place tri-color peppercorns into a plastic sandwich bag. Crush peppercorns with a meat pounder or rolling pin. Transfer to a bowl. Mix with kosher salt, dried rosemary, thyme, and garlic.
- Preheat oven to 500°F (260°C).
- Pat peppercorn and salt mixture all over meat.
- Place in oven and roast for 20 minutes at 500°F (260°C), then reduce heat to 300°F (150°C) and roast for another 30 to 35 minutes or until a meat thermometer registers 135°F - 140°F (57°C - 60°C) for medium rare and 145°F (63°C) for medium.
- Remove from oven and cover with a piece of aluminum foil. Let it rest for 15 to 20 minutes for slicing.
A Winner for My Giveaway
And now for the winner of this Birkmann silicone cookie stamp…
Many thanks to all who participated. There were 52 entries and the winner goes to commenter #31 – Rita Choo. Congratulations Rita! Please send me an email with your home address via my contact form (found at the top menu) as soon as possible.
Update (December 25th, 2014)
I made this again for our Christmas Eve dinner yesterday with a slightly smaller chunk of rib eye. I used fresh rosemary and coarsely grated salt this time.
The meat was very moist, tender, and juicy. It was also very flavorful and there was no need for any additional flavorings.
Enjoy…..and have a wonderful day! 😎