1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
4 Tablespoons Bertolli Olive Oil
1/2 cup Morton Kosher Salt
4 Tablespoons McCormick Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup Minced Garlic
Instructions
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
Preheat oven to 500°F
Cut rib loin in half (roast halves separately for more controlled/even cooking.)
Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush peppercorns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
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