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Nutrition Facts
Serving Size 235 g
(Approx. 12 Servings)
Amount Per Serving
Calories 690 Calories From Fat 460
% Daily Value*
Total Fat 52 g 80%
Saturated Fat 22 g 110%
Trans Fat 3.5 g
Cholesterol 185 mg 62%
Sodium 1080 mg 45%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 55 g
Vitamin A 2% Iron 25%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Ribeye Roast with Garlic-Thyme Rub
Prep Time
10 minutes
Cook Time
3 h 30 m
Total Time
3 h 40 m
12  People


Recipe makes 12 Servings

6 Lb Prime Beef Boneless Ribs
8 garlic cloves, peeled and minced
2 Tbsp olive oil
1 Tsp dried thyme
2 Tbsp kosher salt
1 1/2 Tbsp McCormick Coarse Ground Black Pepper
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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 12-24 hours.
Remove and let stand 30-60 minutes before roasting. Discard plastic wrap.
Heat oven to 325°F. 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- 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.



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