Ingredients
The following ingredients have 4 Servings
- 4 pound Rib Eye Roast (boneless. 4 - 5 pound roast.)
- 14 ounces beef broth (canned)
- 2 teaspoons fresh thyme (chopped. Or 1 teaspoon dried thyme.)
- Salt
- For the Rub:
- 2 tablespoons pepper seasoning blend (a mix of gourmet whole peppercorns.)
- 2 tablespoons minced garlic
Instruction
- Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
- Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 - 125 degrees in the thickest part of the roast.
- Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 - 135 degrees for a medium rare rib roast.
- While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
- Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.