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Garlic Herb Bone-In Ribeye Roast
Garlic Herb Bone-In Ribeye Roast
Ingredients:
- 6 pounds bone-in ribeye roast, excess fat trimmed
- Salt, to taste
- 3 tablespoons minced garlic
- 1 tablespoon black pepper
- 1 tablespoon fresh rosemary (Dry one is fine)
- 1/2 cup olive oil
Instructions:
- Trim excess fat from the 6-pound bone-in ribeye roast. Sprinkle salt generously over the entire ribeye roast. Place the seasoned roast in the refrigerator overnight.
- Remove the ribeye from the refrigerator at least 3 hours before cooking. Use a paper towel to pat the roast dry, absorbing any excess moisture.
- In a bowl, mix minced garlic, black pepper, and either rosemary with olive oil.
- Brush the garlic and herb-infused olive oil mixture evenly over the entire surface of the ribeye roast.
- Preheat the oven to 500˚F. Roast the ribeye in the preheated oven for 15 minutes to achieve a sear.
- Lower the oven temperature to 325˚F for the remaining cooking time.
- Calculate the cooking time based on the desired doneness:
- 13-15 minutes per pound for medium rare.
- 16-18 minutes per pound for medium.
- Once the ribeye roast reaches the desired doneness, remove it from the oven. Allow the prime rib to rest for a minimum of 20 minutes before carving.
- Slice the rested ribeye roast and serve, savoring the flavorful, juicy results.
Note: Cooking times are approximate, and it's advisable to use a meat thermometer to ensure the roast reaches the desired internal temperature.
For medium-rare, the recommended internal temperature for the ribeye roast should be around 130-135°F (54-57°C). For medium doneness, aim for an internal temperature of 140-145°F (60-63°C).
