Ingredients:

  • One 3.2 kg (7 lb) Bone-in Standing Ribeye Roast (4 ribs, tied securely)
  • 3 Tbsp (45 ml) Olive Oil or Grapeseed Oil
  • 1 Tbsp (15 g) Coarse Sea Salt (or Kosher Salt)
  • 1 tsp (5 g) Freshly Cracked Black Pepper
  • ½ cup (115 g) Unsalted Butter, softened to room temperature
  • 5 cloves Garlic, finely minced
  • ¼ cup (7 g) Fresh Thyme leaves, finely chopped
  • 2 Tbsp (3 g) Fresh Rosemary leaves, finely chopped
  • 1 Tbsp (15 ml) Worcestershire Sauce

Instructions:

  1. Prep and Chill: Remove the Ribeye Roast from its packaging. Pat the entire roast aggressively dry using paper towels. This is crucial for crisp crust development.
  2. Season: Rub the entire surface of the roast with olive oil. Season generously with coarse salt and black pepper.
  3. Chill: Place the seasoned roast uncovered on a rack in a roasting pan. Transfer to the refrigerator for a minimum of 2 hours, or up to 24 hours to further dry the surface.
  4. Temper: One hour before cooking, remove the Ribeye Roast from the fridge and allow it to sit at room temperature.
  5. Preheat: Preheat the oven to a low temperature: 135°C (275°F).
  6. Make the Crust: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, and Worcestershire sauce until well mixed.
  7. Apply Crust: Smother the entire top and sides of the beef with the herbal butter mixture.
  8. Initial Low Roast: Insert a probe thermometer deep into the thickest part of the meat (avoiding bone). Roast slowly at 135°C (275°F) until the internal temperature reaches 50°C (122°F) for Medium-Rare (approx. 90-120 minutes).
  9. First Rest: Immediately remove the roast from the oven when 50°C (122°F) is achieved. Tent lightly with foil and let it rest on the counter for 15 minutes.
  10. Reverse Sear: Increase the oven temperature to its highest setting (around 260°C / 500°F). When the oven is roaring hot, return the roast (uncovered) to the high-heat oven. Sear for 6–10 minutes, or until the external crust is dark golden brown and beautifully crisp.
  11. Final Rest: Remove the beef when the thermometer reads 52°C (125°F). Transfer to a clean cutting board, cover tightly with foil, and allow to rest for a full 30 minutes. (The carry-over cooking will reach 55-58°C / 132-136°F, perfect Medium-Rare).
  12. Carve and Serve: Remove the string and slice the beef thinly across the grain. Serve immediately, pouring the resting juices over the top.