Perfect Pepper and Herb-Crusted Prime Rib

• Gluten free

• Meat

  • 1 (15-pound certified angus beef bone-in ribeye, roast

• Produce

  • 2 tbsp Garlic, granulated
  • 2 tsp Oregano, dry
  • 2 tsp Rosemary, dry
  • 2 tsp Thyme, dry leaves

• Baking & Spices

  • 1/4 cup Black pepper, coarse cracked
  • 1 tbsp Cornstarch
  • 3 tbsp Kosher salt, coarse

Found on certifiedangusbeef.com

Ingredients

• 1 (15-pound) Certified Angus Beef ® bone-in ribeye roast
• 1/4 cup coarse cracked black pepper
• 3 tablespoons coarse kosher salt
• 2 tablespoons granulated garlic
• 1 tablespoon cornstarch
• 2 teaspoons dry rosemary
• 2 teaspoons dry oregano
• 2 teaspoons dry thyme leaves

Directions

• Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the roast every 1 1/2 to 2 inches with butcher’s twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.
• Preheat oven to 275°F. Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.
• Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125°F on thermometer.
• Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior.
• Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.