Ingredients
Equipment
Method
- Preheat your oven to 500°F. Take the roast out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
- Cut the rib loin in half. Roast the halves separately for more even cooking.
- Heat a large, heavy-bottomed skillet over very high heat. Add 2 tablespoons of olive oil and sear both halves until they have a nice dark golden color. Place the peppercorns in a bag and crush them with a rolling pin. Strip the leaves from the rosemary and thyme sprigs. Mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic together.
- Pour the remaining 4 tablespoons of olive oil over the rib loin halves. Sprinkle the rub mixture over the roast and pat it gently to help it stick. Roast for 20 to 30 minutes. Then, reduce the oven temperature to 300°F. Continue roasting until a meat thermometer registers 125°F for rare to medium-rare. This will take about 30 to 50 minutes. The roast will continue to cook slightly after you remove it from the oven. If you prefer your meat more cooked, leave it in the oven longer, but always use a meat thermometer to avoid cooking past medium-rare.
- Remove the roast from the oven and let it rest for at least 20 minutes before slicing.
Notes
Using a meat thermometer is very important to ensure you cook the meat to your liking. This recipe is perfect for busy nights when you want an impressive meal without a lot of fuss.