105 to 210 minutes
8 - 12 servings
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 Leaves
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 bones. Cover tightly with plastic wrap and refrigerate 12 to 24 hours. Remove and let stand 30 to 60 minutes before roasting. Discard plastic wrap.
Heat oven to temperature listed on cooking label. Place oven rack in center of oven.
Place roast on a rack in a shallow pan, bone-side down. Do not cover or add water. Roast in oven until a meat thermometer inserted in center (not touching bone) reads 130°F to 135°F for Medium-Rare. Refer 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
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