This classic custardy gratin of vegetables is super versatile. You can use all potatoes, or your choice of sweet, white and turnips, any kind of cheese and the caramelized onions or not. But this v...
- 1 (15-pound) Certified Angus Beef ® bone-in ribeye roast
- 1/4 cup coarse cracked black pepper
- 3 tablespoons coarse kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon cornstarch
- 2 teaspoons dry rosemary
- 2 teaspoons dry oregano
- 2 teaspoons dry thyme leaves
Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the roast every 1 1/2 to 2 inches with butcher’s twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.
Preheat oven to 275°F. Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.
Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125°F on thermometer.
Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior.
Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.