This is one of my family’s favorite special occasion meals. The technique is from Alton Brown’s I’m Just Here For The Food.
Bone-in ribeye roast, first cut
2 cloves garlic, slivered
Olive oil
kosher salt
pepper
With a paring knife make 12-24 shallow cuts under the fat layer and insert slivers of garlic. Rub roast with oil. Sprinkle with a generous amount of salt and pepper. Insert a probe thermometer.
It’s easier to carve if you cut the bones off (in one piece) and tie them back on. I carve with an electric knife so it doesn’t make much difference and I don’t bother, unless the butcher has already done it for me.
Preheat oven to 250F. (You want the roast at room temperature for an hour before cooking, so heat the oven after doing the prep work.)
Place the meat in a roasting pan, bones down. If it’s boneless, use a roasting rack.
Cook at 250F to an internal temperature of 120F.
How long will this take? Good question. The good news is you can let it rest before the final browning for a while to let the side dishes catch up, if necessary. The total time depends on the starting temperature, the weight, and whether it’s boneless. I’ve made notes the last few times I’ve made it, and a 3.7 lb bone-in roast took 2:15 to go from 42F to 120F, while a 6.3 lb boneless roast took 2:55. Take from that what you will. Remember that the temperature’s the important thing, the times are very very general guidelines.
Remove from the oven and tent with foil. Turn the oven up to 450F. Once the oven is up to temperature remove the foil and thermometer (unless yours is okay at high heat) and return the roast to the oven. Cook for 10 to 15 minutes until golden brown and delicious.
Rest under foil for 15 minutes, carve, and serve with Yorkshire pudding.