Ingredients:

  • 3 lb Boneless Ribeye Roast (tied)
  • 2 Tbsp Kosher Salt (plus extra for rub)
  • 2 Tbsp Olive Oil
  • 1/4 cup Fresh Rosemary, finely chopped
  • 2 Tbsp Fresh Thyme Leaves
  • 6 large Garlic Cloves, finely minced or grated
  • 1 Tbsp Coarse Ground Black Pepper
  • 1 tsp Flaky Sea Salt (optional)

Instructions:

  1. Pat the roast completely dry and season liberally on all sides with kosher salt (dry brine). Place the roast, uncovered, on a wire rack in the refrigerator for 12 to 24 hours. This is crucial for a crisp crust.
  2. One hour before cooking, remove the roast from the refrigerator to let it sit at room temperature. Preheat the oven to a low temperature: 250°F (120°C).
  3. Prepare the rub: In a small bowl, combine the fresh rosemary, thyme, minced garlic, pepper, and flaky salt. Rub the entire surface of the roast with olive oil, then press the herb mixture firmly onto the meat.
  4. Insert a probe thermometer into the deepest part of the roast, avoiding bone or large pockets of fat. Place the roast on the wire rack within the roasting pan.
  5. Cook low and slow until the internal temperature reaches 125°F (52°C) for medium-rare (this usually takes 1.5 to 3 hours).
  6. Remove the roast from the oven. Place it on a clean cutting board, cover loosely with foil, and let it rest for a minimum of 30 minutes. The internal temperature will continue to rise during this rest (carryover cooking).
  7. After 25 minutes of resting, preheat the oven to its highest setting (usually 500°F or 260°C).
  8. Return the roast (uncovered) to the hot oven for 6 to 10 minutes, or until the exterior crust is dark brown and crunchy. Monitor closely to prevent the herbs from burning.
  9. Carve the roast against the grain into thick slices and serve immediately.