Rosemary and Garlic Ribeye Roast

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings:

This Rosemary and Garlic Ribeye Roast is a showstopper—juicy, perfectly seasoned, and infused with savory herbs. A mouthwatering centerpiece for any feast!

Ingredients

Ingredients:

8 lbs boneless ribeye roast
kosher salt
black pepper
¼ cup avocado oil or any neutral cooking oil

Rub:

½ cup fresh rosemary, chopped
½ cup garlic, chopped
¼ cup olive oil

Instructions

Preheat oven to 350 degrees.
Season the rib eye roast generously with salt and pepper.
Mix the chopped rosemary, garlic and olive oil together to form a paste. Set aside.
In a large cast iron skillet or oven proof pan on medium heat, add avocado oil and sear meat on all sides for around 3 minutes per side.
Remove skillet from heat.
Rub the herb garlic mix all over the roast.
Place the skillet with the roast in the oven and cook for 12 minutes per pound for medium, or until a thermometer reads 135 degrees (final temperature after resting will probably be closer to 145 degrees). Cook less or more for your desired meat temperature.
***For best results, use a meat thermometer to ensure the temperature of your preference***
Remove roast from skillet. Let the roast rest for at least 30 minutes, if not longer, before carving. You do this to make the juice stay in the roast. The longer you let it rest the better.

Nutrition