We slow roast the rib eye, let it rest, and then chill it. And then a very special thing happens: it magically becomes the best roast beef ever. Not your deli-variety roast beef, but a thoroughbred version of it. Serve the beef with some kind of salad, such as a few tomatoes and red onions simply sliced and seasoned with olive oil, salt, and black pepper.
Ingredients
- 1 sprig rosemary, leaves stripped and finely chopped
- 1 tablespoon finely chopped thyme leaves
- 2 tablespoons finely chopped flat-leaf parsley
- 4 cloves garlic, finely chopped
- 2 tablespoons Frankies 457 Extra-Virgin Olive Oil
- One 2½- to 3-pound boneless rib-eye roast
- 1 tablespoon fine sea salt
- Freshly ground white pepper
Step by step
- Combine the herbs, garlic, and olive oil in a small bowl. Smear this mixture all over the beef. Put the beef in a baking dish, cover, and allow to season in the refrigerator for as long as 24 hours.
- Heat the oven to 375°F. Put the beef in a roasting pan or on a rimmed baking sheet (it shouldn’t render too much fat during cooking) and rub it all over with the salt and white pepper to taste.
- Pop the beef into the oven. After 15 minutes, turn the heat down to 325°F. Roast for 45 minutes more, or until a thermometer inserted into the thickest part of the rib eye reads 118°F. Remove the beef from the pan and let it rest, uncovered, for at least 45 minutes.
- Wrap the beef in plastic, put it in the fridge, and hold it for up to a couple of days before serving.
- Cut the beef into ½-inch-thick slices and serve.