Ingredients
The following ingredients have 12 Servings
- 1 whole rib eye roast (you can use boneless or bone-in prime rib) about 14 pounds
- 4 tbsp. olive oil
- 1/2 c. kosher salt
- 4 tbsp. tri-color peppercorns (or any peppercorns)
- 3 sprigs rosemary
- 3 sprigs thyme
- 1/2 c. minced garlic
Instruction
- Preheat oven to 500°F.
- Cut rib loin in half (roast halves separately for more controlled/even cooking.)
- Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
- Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
- Remove from oven and let rest at least 20 minutes before slicing.<br>
