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Ingredients
- 10-14 lb boneless rib-eye roast
- 4 T tricolor peppercorns
- 3 sprigs rosemary
- 3 sprigs thyme
- 1/3 c. kosher salt
- 8 cloves garlic, minced
- 1/4 c. olive oil
Details
Preparation
Step 1
Move oven rack to the bottom and preheat the oven to 500. Put peppercorns in plastic bag and pound with a rolling pin to break open. Pull the leaves of the rosemary and thyme. Put the peppercorns, herbs and salt in a bowl with the garlic. Use your fingers to toss it all together, set aside.
Place the beef, fat side up on a rack in a roasting pan. Drizzle olive oil all over the roast and rub it in with your hands. Sprinkle peppercorn mixture all over the surface pressing it lightly with your hands.
Roast the beef 45 minutes for the first stage. Reduce the oven temp to 300 and insert meat thermometer sideways into the roast. Roast for an additional 1 hour 15 minutes to 1 hour 30 min or until thermometer registers 120-135 in center for med rare.
Remove the beef from each and let it rest about 15 minutes.
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