Herb Crusted Rib Eye Roast
An herb-crusted rib eye roast is the perfect main dish for a holiday dinner or special occasion meal. A simple mixture of dried herbs and garlic five it fantastic flavor.
Ingredients
- 5 to 6 pounds rib eye roast, boneless prime rib
- 6 cloves garlic
- 3 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried rosemary, crumbled
Instructions
- Pat the rib eye roast with paper towels to dry.
- Peel the garlic; mince it finely.
- In a bowl, combine the garlic with the olive oil, thyme, rosemary, kosher salt, and coarsely ground black pepper. Mix well.
- Place the roast on a rack in a roasting pan and rub it all over with the herb and garlic mixture. Cover with plastic wrap and refrigerate the roast for at least 2 hours, or up to 12 hours.
- Remove the roast from the refrigerator and let it come to room temperature.
- Heat the oven to 350 F.
- Remove the plastic wrap and place the roast in the oven.
- Roast the rib eye for about 15 to 17 minutes per pound, or until the roast registers about 135 F (medium-rare) to 145 F( medium) on an instant-read thermometer. The USDA recommends a minimum safe temperature of 145 F for beef (160 F for ground beef).
- Tent the roast with foil and let it rest for about 15 minutes before slicing. Slice the beef across the grain.
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