Garlic Herb Bone-In Ribeye Roast

@AniphaeS

Published in 

Food made in China

 · 1 year ago

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).