Rosemary and Garlic Ribeye Roast

Prep Time: 10

Cook Time: 2

Servings:

This Rosemary and Garlic Ribeye Roast is a showstopper—juicy, perfectly seasoned, and infused with savory herbs. A mouthwatering centerpiece for any feast!

Ingredients

Ingredients:

8 lbs boneless ribeye roast or prime rib roast
kosher salt
black pepper
¼ cup avocado oil or any neutral cooking oil

Rub:

½ cup fresh rosemary, chopped
½ cup garlic, chopped
¼ cup olive oil

Instructions

Preheat oven to 350 degrees.
Ideally you want to bring the meat to room temperature which will take at least 2-3 hours.
Score the fat.
Season the rib eye roast generously with salt and pepper.
Mix the chopped rosemary, garlic and olive oil together to form a paste. Set aside.
In a large cast iron skillet or oven proof pan on medium heat, add avocado oil and sear meat fat side down first, and then on all sides for around 3 minutes per side.
Remove skillet from heat.
Rub the herb garlic mix all over the roast.
Place the skillet with the roast in the oven and a meat thermometer inserted in the middle of the meat. Cook until your desired temperature, but note that the temperature will go up by 10 degrees after removing it, so make sure you factor that in. Let it rest at least 30 minutes if not longer. A rough approximation is 10-12 minutes per pound, but it’s best to use a meat thermometer, and the reason being is it all depends on how cold your meat is when you begin cooking it.
Remove roast from skillet. Let the roast rest for at least 30 minutes if not longer before carving. You do this to make the juice stay in the roast. The longer you let it rest the better.
IMPORTANT: if using a prime rib roast, then preheat oven to 325 degrees and use a thermometer to cook it to your desired temperature.

Nutrition