Beef Ribeye Roast with Garlic-Thyme Rub
105 to 210 minutes
5 to 6 1/2 lb. boneless beef ribeye roast
* Garlic-Thyme Rub:
8 cloves garlic, crushed or minced
2 Tbsp. chopped fresh thyme leaves or 1 teaspoon McCormick Dried Thyme
2 Tbsp. kosher salt
1 1/2 Tbsp. McCormick Coarse Ground Black Pepper
2 Tbsp. H-E-B Olive Oil
Mince or crush garlic. Chop thyme leaves. Combine garlic, thyme, salt
and pepper in a small bowl. Stir in olive oil.
Press rub onto roast surface, including any spaces between meat and bo
nes. Cover tightly with plastic wrap and refrigerate 12 to 24 hours. R
emove and let stand 30 to 60 minutes before roasting. Discard plastic
Heat oven to temperature listed on cooking label. Place oven rack in c
enter of oven.
Place roast on a rack in a shallow pan, bone-side down. Do not cover o
r add water. Roast in oven until a meat thermometer inserted in center
(not touching bone) reads 130°F to 135°F for Medium-Rare. Ref
er to cooking label on your roast for time estimate per pound.
Remove from oven and let stand 15 minutes before carving. Temperature
will continue to rise during standing time.
No Nutritional Information Available