Ingredients: |
Ingredients: Ribeye Roast
Compound Butter Rub
½ cup salted butter, softened
1 cup creamed horseradish
⅓ to ½ cup garlic cloves, roasted
3 T minced fresh rosemary
2 T Dijon mustard
2 tsp. sea salt
Fresh ground black pepper, to taste
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Directions: |
Directions:Ribeye Roast
Remove the roast from the refrigerator at least 3 hours before it's to go into the oven. Salt the roast all over and then keep it wrapped. When you're ready to apply the rub, remove the wrap, place the roast on a roasting pan and use paper towels to blot off the moisture that the salt helped release. Salt and pepper the roast on all sides.
Compound Butter Rub
Blend all ingredients into a paste and rub all around the roast, finishing with the roast being placed fat side up on the roasting pan.
Preheat oven to 450º. The roast will cook at 450º, then the temp will be dropped to 325º without opening the door, then the oven will be shut off for 50 minutes to an hour, again without opening the oven. I cook a boneless roast for 3½ minutes per pound at 450º (3¾ per minute for bone-in) and 10½ minutes per pound at 325º (10¾ per minute for bone-in).
After putting the 6 pound roast in the oven, I set the timer for 22 minutes. When it went off, I dropped the temperature to 325º WITHOUT opening the door and reset the timer for 66 minutes. After the timer went off again, I shut off the oven WITHOUT opening the door and let the meat rest/finish cooking for up to an hour. |
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