| Rib-eye Roast with basic but tasty rub | |
| 1 Rib-eye Roast | The size of the roast is typically between 3 and 6 pounds. Vary the amount of rub based on size. |
| 2 tsp | Salt, prefer Kosher or Sea Salt |
| 1 tsp | Garlic Powder |
| 1 tsp | Black Pepper |
| 2 tsp | dried Herbs (Smoked Paprika, Sage, Thyme, Oregano, Chili Powder) |
| Directions: |
1) Mix dry ingredients together and rub into the meat. 2) Place meat in shallow roasting pan and let rest on the counter for at least one hour. 3) Sear in a preheated oven at 500 for 15 minutes; reduce temperature to 350 and keep roasting until internal temp measured by a meat thermometer reaches 120-125 (for medium rare) or 130 (for medium). 4) Remove and let rest for 20-30 minutes. During this time the internal temperature continnues to raise about 10 degrees and the juices are retained in the beef. Slice and serve. |
| Notes: | |