Herb Roasted Ribeye

Herb Roasted Ribeye

Ingredients:

• 1 4- to 5-lb. boneless Ribeye Roast

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp Dijon mustard

• 1 tbsp each, chopped thyme, rosemary, sage

• 2 tsp peppercorn, coarsely crushed in a mortar & pestle

• 1 tbsp kosher salt

1. If meat is in the refrigerator, allow to come to room temperature 1 hour before cooking.

2. Preheat oven to 450°F (convection oven 425°F).

3. In a bowl, combine, olive oil, lemon juice, mustard, chopped herbs, crushed peppercorn and salt.

4. If the roast is uneven in the meat distribution, you may truss with kitchen twine.

5. Rub the seasoning all over the roast. Place in a prepared roasting pan and cook for 20 minutes. After 20 minutes, lower the heat to 350°F (convection 325°F) and cook for an additional 60 to 90 minutes; depending on your choice of doneness. 130°F - medium rare, 145°F - medium, 160°F - well done.

6. Transfer roast to a carving board, tent with foil and let it rest for 20 to 30 minutes. This allows the juices to be redistributed back into the meat, thus making for a moist and not dry meat.

7. After meat has rested, sliced into 1/4 to 1/2 inch thickness and serve with your desired sides, drizzling any pan juices onto the meat.

Yields: about 8 to 10 servings

Notes&Tips:

• Herb Roasted Ribeye was very delicious. I cooked mine to medium and everyone enjoyed it.

• I love using a herb-mustard rub for beef, so this is usually my go to. I don't use garlic anymore as I have developed a sensitivity; but feel free to add some grated or finely chopped garlic to the mixture.

• There are countless sides to go with Herb Roasted Ribeye: roasted or mashed potatoes, salad, steamed green beans, roasted cauliflower/broccoli/asparagus, carrots - anyway you like, quinoa, rice pilaf, etc.