HERBED RIBEYE ROAST
| Prep Time | 1 HOUR & 55 MINUTES |
| Difficulty | INTERMEDIATE |
| Good For | 8 PEOPLE |
Ingredients
| 1 | 3 KG - (APPLICABLE FOR ALL ANGUS RIBEYE SLAB GRADES) |
| 2 | 3 TSP - ROCK SALT |
| 3 | 2 TSP - BLACK PEPPER |
| 4 | 2 TSP - GARLIC POWDER |
| 5 | 2 TSP - DRIED SAGE |
| 6 | 2 TSP - DRIED THYME |
| 7 | PRIMEBEEF MEAT THERMOMETER |
Steps
| 1 | Preheat oven to 500°F. |
| 2 | In a small bowl, use a fork to mix together salt, black pepper, garlic powder, sage and thyme. Rub all over the roast, pressing to make sure the rub adheres to the meat. |
| 3 | Place the meat, fat side up, on a rack in a roasting pan. |
| 4 | Place the ribeye roast in the 500°F oven and roast it for 15 minutes. |
| 5 | Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 130°F at the thickest part of the slab, about 1 hour and 20 minutes. |
| 6 | Remove the ribeye roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve. |
