When you're working with a quality Bone-In Ribeye, simplicity is often best. Coated with rich garlic butter and seasoned generously with sea salt and cracked black pepper, this roast develops a beautifully caramelised crust while remaining perfectly juicy and tender throughout. Bold, rich and packed with flavour, this is the kind of centrepiece that does all the talking.
Ingredients
- 1kg (2lbs) Ribeye (bone in)
- Sea salt and crushed black pepper to taste
- 1/2 Cup softened butter
- 3 Cloves crushed garlic
Instructions
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Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
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Beat butter and garlic together in a small bowl until combined.
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Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season generously with salt and pepper. Place rib eye fat-side up in a roasting pan.
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Roast in the preheated oven for 20 minutes to develop a crust.
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Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 ½ to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium. Let rest before slicing.
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Serve and enjoy!
