Servings: 8
Calories: 455kcal
Equipment
- 1 Oven
Ingredients
- 1 boneless rib-eye roast, choice grade or higher
- ¾ tbsp freshly ground black pepper
- 2¼ chopped fresh thyme leaves
- 2¼ chopped fresh rosemary leaves
Instructions
- When you're ready to start cooking, preheat the oven for 15 minutes with the lid closed at a temperature of 250°F.
- While the grill preheats, trim any excess fat off the roast.
- Combine the salt, pepper, thyme, and rosemary in a small bowl. Rub the roast all over.
- Avoiding the bones and any particularly deep pockets of fat, insert the probe into the roast's center. Directly on the grill grates, cover the grill, and cook the roast for about 4 hours, or until the internal temperature reaches 120°F. After taking the roast from the grill, let it 20 minutes to rest.
- Increase the Oven's temperature to 450°F and preheat with the lid closed while the roast is resting. Once more, place the roast on the grill, shut the lid, and cook for 15 minutes, rotating the roast halfway through, or until the internal temperature reaches 130°F for medium-rare or your preferred temperature.
- Remove the roast from the grill and let rest for 30 minutes before slicing. Enjoy your dish!
Video
Nutrition
Calories: 455kcal | Carbohydrates: 12g | Protein: 12g | Fat: 45g | Trans Fat: 12g | Cholesterol: 54mg | Fiber: 1g | Calcium: 1mg
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