Yield: 16 Servings
1 8-10 lb. Beef Rib Eye Roast (boneless), -OR-
1 Bone-in Beef Rib Roast fat trimmed to 1/8″ thick
RUB
1/4 cup Black pepper
2 tablespoon White pepper
2 tablespoon Salt
1-1/2 teaspoon Ground thyme
1-1/2 teaspoon Garlic powder
1 teaspoon Onion powder
Combine rub ingredients. Rub evenly over surfaces of rib roast. Place roast in preheated oven, fat side up, on rack in shallow roasting pan. Do not cover or add water. Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reaches desired doneness (see chart below.) Let stand tented with foil for 15 min. before carving. Roast temperature will rise 5-10 degrees while standing. Serves 16-20.
Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 19-21 minutes per lb., 150 degrees F (medium) 23-25 minutes per lb.
Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 13-15 minutes per lb., 150 degrees F (medium) 16-18 minutes per lb.