Let There Be Rib Roast

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I’m pretty sure if Adam had to give up this rib, we would all be f*cked. But in all seriousness this could be the best way to eat a ribeye. I love a perfectly cooked roast. The Rib Roast is a classic cut marbled with fat so keeping your spices to a minimum is key. This will look great on your table for any holiday, or special gathering and you will love the rich aromas that fill your house as its cooking. Eve can keep her damn apple I want meat.

INGREDIENTS I USED 

rib-roast-cut-shutupeat5.3 lb Rib Roast (Rib Eye Roast, bone in)

Course Kosher Salt

Fresh cracked pepper

4 – 5 tbs Herbes De Provence “The Herb Hunter” Brand, (this is an herb blend, perfect for beef)

2 Tbs Butter

Parsley (optional for garnish)

2 tbs garlic powder

FOR THOSE TRACKING THEIR DIET

Servings 12 (about 5.5 oz each serving)

Fat: 14g

Carbs: 0g

Protein: 30g

Total Calories: 260

THIS IS HOW I DID IT

If possible, let the meat sit for 60 minutes out of the fridge and bring it to room temperature.

Set your oven to 325 degrees

In a large pan heat 2 tbs of butter on medium high. Sear/ brown each side of the roast. This seals in the moisture and juices.

Once all of the edges are sealed, place the meat in an oven safe dish or roast pan.  Dry rub all of the spices over the roast except the parsley.

Cook the roast 20 minutes for each lb of meat.  My 5.3 lb roast took about 1 hour and 40 minutes.  USE A MEAT THERMOMETER, when the internal temperature says 120-125 degrees, the roast is done (for medium rare)

Feel free to spoon the juices over the top of the roast once or twice while the meat is cooking. Do not flip the roast.

Take the roast out of the oven once the internal temperature hits 120-125 degrees and let the roast sit for 10-15 minutes before slicing.  Add the parsley for garnish.  Serve with a glass of Zin.  We enjoyed a glass of 10 year Forchini Old Vine Zinfandel and it was amazing!

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