Ingredients:

  • 1 Ribeye Roast, 3-rib section (approx. 2.7–3 kg / 6–7 lbs)
  • 4 tbsp Coarse Kosher Salt or Sea Salt Flakes (for brining)
  • 1 tsp Freshly cracked Black Pepper (for brining)
  • 2 tbsp Olive Oil
  • 6-8 Cloves Garlic, minced finely
  • 2 tbsp Fresh Rosemary, chopped finely
  • 2 tbsp Fresh Thyme, leaves only
  • 1 tsp Black Pepper (for crust)
  • 250 ml (1 cup) Beef Stock (optional for jus)
  • 125 ml (1/2 cup) Dry Red Wine (optional for jus)

Instructions:

  1. Trim and Brine: Pat the Ribeye Roast completely dry with paper towels. Trim any excess, loose fat but leave a thin cap. Score the fat cap lightly. Rub the entire surface of the roast generously with the coarse salt and initial black pepper. Place the roast, uncovered, on a wire rack set over a tray in the refrigerator for a minimum of 4 hours, and ideally 24 hours (dry brining).
  2. Temper and Preheat: One hour before cooking, remove the roast from the refrigerator and let it sit at room temperature. Preheat the oven to a low temperature of 120°C (250°F).
  3. Prepare and Apply Crust: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, and the second measure of black pepper. Rub this intense herb mixture evenly over the entire surface of the roast.
  4. Low-and-Slow Roast: Place the roast on the rack inside the roasting pan. Insert a digital probe thermometer into the deepest, thickest part of the meat, avoiding any bone. Place the pan in the preheated 120°C (250°F) oven. Roast slowly until the internal temperature reaches 52°C (125°F) for medium-rare.
  5. Crucial Rest: Once the target temperature is reached, immediately remove the roast from the oven. Tent it loosely with foil (do not wrap tightly) and let it rest completely undisturbed on the counter for 30 minutes. The temperature will continue to rise during this time.
  6. High-Heat Sear: While the roast is resting, increase the oven temperature to its highest setting: 240°C (475°F). Remove the foil and return the Ribeye Roast to the blisteringly hot oven for 8–15 minutes, or until the exterior fat is sizzling, deeply browned, and the herb crust is crisp and fragrant. Watch carefully to avoid burning the herbs.
  7. Final Check & Carve: Remove the roast from the oven. Do not rest again. Slice thinly against the grain and serve immediately.
  8. Optional Jus: Place the roasting pan on the hob over medium heat. Pour off excess fat, leaving the savoury brown bits (fond). Add the red wine and scrape up the fond with a wooden spoon; reduce the wine by half. Add the beef stock. Bring to a simmer and reduce until slightly thickened and intensely flavoured. Strain and serve alongside the carved roast.