RIBEYE ROAST

I made this Roast for Shaun's Birthday.  Yes, it is costly but if you do decide to make this roast, get the meat from a butcher rather than a grocery store.  First I asked for a Prime Rib Roast.  He asked if we were going to gnaw the bones and I said not really.  He suggested cutting out the bone so I wouldn't be charged for the weight of the bone as well as the meat.  This made sense so the Prime Rib Roast changed into a Ribeye Roast - name change by removing the ribs.  I don't think you could do wrong with this.  I have no photo as I had a lot of other things going on besides the roast for dinner and all the company I had but I can tell you that it was sooooooo good. Rest time is important as this allows the juices to stabilize and don't forget the roast will cook a bit more as it rests.   IF you want a medium roast, take it out of the oven when the thermometer measures medium rare.  I didn't believe that little bit of advice and took it out when it was getting close to medium and it was a bit over done, but no one complained (except me).

When buying a roast I was advised that 1 pound per person is the norm.  I had 6 for dinner and there were leftovers (yum for me).

If I do make one again, I will try to take a photo of it, but usually with this type of meal, you are so busy that taking photographs is the last thing to think about.

INGREDIENTS
2  Tsp Kosher Salt (not fine salt)
1  Tsp Black Pepper
1  Tsp Garlic Powder
1  Tsp Dried Sage (I omitted sage as I didn't have it)
1  Tsp Dried Thyme (I used 1/2 tsp growing thyme)
3  lb. Ribeye Boneless Roast

(an to tell you the truth, I don't even know if it needs the sage and thyme)

(I doubled all ingredients as I had a 6 pound roast)

INSTRUCTIONS
1.  In a small bowl mix together the salt, pepper, garlic powder, sage and thyme.  Rub all over the Roast, pressing to make sure the rub adheres to the meat.
2.  Place Meat, fat side up, on a rack in a roasting pan and allow to get to room temperature for about one hour.
3.  Preheat oven to 500°F.  Insert a meat thermometer into the middle of the roast and set the thermometer to 130°F (medium rare).
4.  Place the Ribeye Roast in the 500°F oven and roast for 15 minutes.
5.  Reduce the oven temperature to 350°F.  Keep roasting the meat until the thermometer registers 130°F.  For a 3 lb. roast this SHOULD take roughly 1 more hour (20 minutes per pound).  But the only way to know for sure is to use a thermometer.
6.  Remove the Ribeye Roast from the oven.  Loosely cover it with foil and allow to rest for at least 20 minutes, then cut into thin slices (mine was cut into thick manly slices) and serve.

I served mine with Bearnaise Sauce, which you can either make yourself or buy the  powdered packet from your local grocery store in the spice area and don't tell anyone you didn't make it yourself.