1 complete Rib Eye Roast (I Use Boneless, However You Can Do Extra Conventional Bone-in Prime Rib) About 14 Kilos
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
Directions
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
Preheat oven to 500°F
Lower rib loin in half (roast halves individually for extra managed/even cooking.)
Sear each halves in olive oil over very excessive warmth till good darkish golden colour. Place tricolor peppercorns right into a bag, crush peppercorns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Combine salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
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