|Ready to be roasted...|
1 boneless rib eye roast (mine was 3 pounds)
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 large cloves of garlic, finely minced
1 teaspoon freshly ground black pepper
1 to 1-1/2 tablespoons coarse Kosher salt, or to taste
Preheat oven to 450 degrees F. In a small bowl, add rosemary, thyme, garlic, pepper and salt; combine until evenly mixed. Place roast on a rack in a shallow roasting pan. Using your hands, rub roast all over with olive oil. Sprinkle herb mixture evenly over the roast, rubbing it around until evenly coated on top and sides.
Place roast uncovered in a 450 degree F oven and cook for 15 minutes. Reduce heat to 325 degrees and roast an additional 15 to 20 minutes per pound, or until desired doneness (use a meat thermometer inserted into the center of the thickest part of meat to determine doneness).
Beef is rare at 125-130 degrees F; medium rare at 135-140 degrees F; medium at 145-150 degrees F; medium well at 155-160 degrees F and well done beyond that. For this type of roast, any temperature above medium (145-150) is probably overcooked. When roast is almost at the desired temperature, remove from oven and cover loosely with foil and let stand for about 15 minutes to complete cooking (temperature rises about 5 to 10 degrees while standing and should be factored into the cooking time). Standing allows juices to set so they don't run out while slicing. Slice and serve.
Note: If browning the roast before cooking is desired, prior to coating with herb mixture, roast can be browned in oil in a medium hot pan.