Difficutly: moderate
Time: 2 Hours
Portion: 6 servings
Ingredients:
3 Lbs Beef Rib Eye Roast fat cover trimmed to 1/8 inch thick.
Rub:
4 tsp black pepper
2 tsp white pepper
2 tsp salt
1/2 tsp ground thyme
1/2 tsp garlic
1/2 tsp onion powder.
Directions:
Combine rub ingredients and coat entire surface of roast evenly.Wrap roast tightly in plastic wrap and refrigerate 12 to 24 hours. {Roast can be cooked immediately but will be more flavorful if it is cured overnight}
Heat oven to 350. Adjust oven rack so roast will cook in the center of the oven. PLace roast fat side up on a rack in a shallow roasting pan. Do not cover or add water. Cook 80 to 90 minutes. Remove from oven when a meat thermometer inserted into center of roast at the thickest part reads 140 for Medium Rare. Let stand 10 minutes before carving into 1/2 to 3/4 inch slices.