Ingredients
- 1 ButcherBox Ribeye Roast
Ribeye Roast Dry Rub
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons olive oil
Instructions
- Mix all ribeye rub ingredients and rub all over ribeye roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hour before roasting.
- Preheat oven to 250°F. Roast ribeye in a roasting pan until meat thermometer inserted into thickest part reads 115°F.
- Remove from oven and let rest for at least 20 minutes. The ribeye can sit out up to 2 hours or be refrigerated until ready to eat. If refrigerating, make sure to bring the ribeye back to room temperature before reheating.
- To reheat the ribeye roast, place roast back in the oven and cook for an additional 15 minutes, until internal temperature is 125°F and the top is browned and crisp. Let ribeye roast rest for at least 20 min before carving. Happy Eating!
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