Whole Boneless Rib Eye With Chimichurri

By deedavis

I usually cook roasts on the bone because I like the
way bones gently conduct heat into the meat. But
when you slather a coating of chimichurri on a boneless rib roast, the result is the most heavenly crust you can imagine. Just keep an eye on the cooking time and the intemal temperature. Since all ovens vary, the timings given below are just guidelines that you may need to adjust in your own oven. Serves 20

Ingredients

• 1 boneless rib-eye roast, 6 to 10 pounds
• Coarse salt
• 2 cups Chlmlchurri (page 252), or more If desired
• 6 bay leaves

Details

Servings 20

Preparation

Step 1

Heat an homo or home oven (with the rack
positioned in the lower third of the oven) to approximately 450°F.

Pat the meat dry with paper towels. Sprinkle
with coarse salt and coat on all sides with half the
chimichurri (reserve the rest for serving). Scatter the
bay leaves over the meat. Place on a rack in a large
roasting pan and roast for 20 minutes. Lower the
heat to 350°F and roast for approximately 10 minutes
more per pound for rare (120°F). Transfer to a carving
board and let rest for at least 10 minutes.

Carve the beef and serve with the remaining
chimichurri.