Ingredients
1 whole Rib Eye Roast (14 lbs)
4 T olive oil
1/2 c kosher salt
4 T tri-color peppercorns
3 sprigs rosemary
3 sprigs thyme
1/2 c minced garlic
Preparation
Preheat oven to 500. Cut rib lion in half ( roast separately for even cooking) Sear in olive oil over very high heat until nice golden color. Crush peppercorns with a rolling pin. Strip leaves from herbs. Mix salt, peppercorns, herbs, and garlic.
Pour olive oil over loin and pour on rub mix. Pat to get to stick. Roast for 20-30 min than reduce heat to 300 and roast for another 20-30 min or until meat themometer registers 125 for rare/medium. Remove from oven and let rest 20 minutes before slicing
