Provided courtesy of the North Dakota Beef Commission. Click here to view more great beef tips and recipes.
4-6 pound beef rib eye roast
6 cloves garlic, minced
1-1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
1. Heat oven to 350°F. Combine garlic, thyme
and pepper; press onto beef roast. Place
roast, fat side up, in shallow roasting pan.
Insert ovenproof meat thermometer so tip is
centered in thickest part of beef, not resting
in fat or touching bone. Do not add water
or cover. Roast in 350°F oven 1-3/4 to 2
hours for medium rare; 2 to 2-1/2 hours for
2. Remove roast when meat thermometer
registers 135°F for medium rare; 150°F for
medium. Tent with foil. Let stand 15 minutes.
(Temperature will continue to rise about 10°F
to reach 145°F for medium rare; 160°F for
medium.) Carve roast. Season with salt.
Makes 8 to 10 servings.