Rib Eye Roast
A tender and delicious Rib Eye Roast flavored with tri-color pepper, kosher salt, rosemary, thyme, and garlic for that special occasion.
Keyword : rib eye roast
Ingredients
- 2 tbsp extra virgin olive oil
- 1 boneless rib eye roast (5 lbs/2.2kg)
- 1 tbsp tri-color peppercorns
- 3 tbsp kosher salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 5 cloves garlic (minced)
Instructions
- 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.
Nutrition
Calories: 752kcal
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