I’m really, really proud of how this turned out. This was cooked entirely in an unfamiliar kitchen, with not quite complete ingredients, and mostly a wing and a prayer, as I had no idea how the oven functioned. However? It turned out really fucking good, and actually had at least my dad going back for seconds. So, yeah. I can do a hell of a roast.
- 1 rib roast (boneless or bone-in)
- 4 T olive oil
- 4 T tri-color peppercorns, ground
- 3 sprigs fresh rosemary (substituted tarragon, dried)
- 3 sprigs fresh thyme (substituted dried)
- .5 c minced garlic (substituted dried, significantly less)
- .5 c coarse sea salt (again, substituted significantly less)
Preheat oven to 500.
Heat a large skillet with the olive oil over high, and then sear both ends of the roast, until golden brown. Strip the leaves from the rosemary and thyme, crush the peppercorns, and then mix it together with the salt and minced garlic. Set the roast in the roasting pan fat side up, pour the remaining olive oil over it, and spread the rub on it, patting it as much as possible to get it to stick.
Put the roast in the oven, and cook at 500 for between twenty to thirty minutes. Then, reduce the heat down to 300, and cook for another twenty to thirty minutes for rare/medium rare. The cuts above were after about twenty five minutes in the oven at 300 after twenty five at 500, and with a significant amount of cooling time. The roast will still cook a bit after putting it in the oven, though.
And then, enjoy your fantastic roast.