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GARLIC PEPPERCORN RIBEYE ROAST


Active Time : 15
Total Time : 2-3 hours
Serves : 12-15 servings

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons fresh cracked black pepper
  • 1 teaspoon dried thyme leaves
  • 1 (4-6 pound) premium angus boneless ribeye roast

DIRECTIONS

In small bowl, combine oil, garlic, salt, pepper and thyme. Rub over surface of roast.

Place roast, fat-side-up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting on fat. Do Not Add Water. Do Not Cover.

Roast in a preheated 350°F oven 1¾-2½ hours for medium-rare; 2-3 hours for medium.

Remove roast from oven when meat thermometer registers 135°F for medium-rare or 150°F for medium. Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium).

Transfer roast to carving board. Cut into slices.