Perfect Ribeye Roast

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 55 minutes

Ingredients

2 teaspoons Diamond Crystal kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried sage

1 teaspoon dried thyme

3 pounds boneless ribeye roast (USDA Prime grade )

Directions

In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.

Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.

Preheat the oven to 500°F. Insert an oven-safe meat thermometer into the middle of the roast and set the thermometer to alert you when the roast reaches 135°F (medium-rare).

Place the roast in the 500°F oven and cook it for 15 minutes.

Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F. According to conventional wisdom, a 3-pound roast should take roughly 1 more hour (20 minutes per pound). But the only way to know for sure is to use a thermometer. In my oven, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.

Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.

Nutrition

• Serving Size: 4 ounces
• Calories: 450 kcal
• Total Fat: 38 g
• Saturated Fat: 15 g
• Sodium: 430 mg
• Protein: 25 g