1 12-15 pound Swift boneless ribeye roast, at room temperature
½ cup kosher salt, divided
1 cup olive oil, divided
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
½ cup minced garlic
1½ tablespoonss freshly ground black pepper
HERB CRUSTED BONELESS RIBEYE ROAST
JBS USA Food Company
Preheat oven to 500°F. Rub entire roast with 2-3 tablespoons salt. In a
heavy-bottomed roasting pan, heat ½ cup olive oil over medium heat.
Sear roast on all sides until nicely browned.
Mix together herbs, garlic, pepper and remaining salt. Rub roast with
remaining olive oil and coat with salt-herb mixture. Place on a rack in
a roasting pan. Roast 20 minutes. Reduce oven temperature to 275°F.
After 20 minutes, begin checking roast with an instant read thermometer. Remove roast when thermometer reads 120-125°F for medium-rare.
Tent loosely with foil and let rest 15 minutes before carving into thick slices.
Makes 10-12 servings.