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Ingredients: 3-5lb well-marbled rib roast (room temperature)
1 tablespoon Kosher salt
1 tablespoon coarse cracked pepper
2 tablespoons dry thyme
2-6 cloves of garlic, sliced
1 can beef broth (optional) or water
4 tablespoons vegetable oil
Preparation: Place oil in large skillet and heat on high.
Preheat oven to 350.
Make multiple pierces in rib roast with a sharp, pointed knife and insert garlic slivers to taste.
Be sure the roast is dry and season aggressively with the above Kosher salt, coarse pepper, and thyme. Press on to all surfaces.
When oil in skillet is beginning to shimmer, CAREFULLY lift seasoned roast with a large fork and place into skillet. When first side is well seared, rotate roast until all sides are completely browned.
Place roast into a foil-lined open roaster and cook for approximately 20 min/pound or until internal temperature is 140 on an insta-read thermometer.
1 tablespoon Kosher salt
1 tablespoon coarse cracked pepper
2 tablespoons dry thyme
2-6 cloves of garlic, sliced
1 can beef broth (optional) or water
4 tablespoons vegetable oil
Preparation: Place oil in large skillet and heat on high.
Preheat oven to 350.
Make multiple pierces in rib roast with a sharp, pointed knife and insert garlic slivers to taste.
Be sure the roast is dry and season aggressively with the above Kosher salt, coarse pepper, and thyme. Press on to all surfaces.
When oil in skillet is beginning to shimmer, CAREFULLY lift seasoned roast with a large fork and place into skillet. When first side is well seared, rotate roast until all sides are completely browned.
Place roast into a foil-lined open roaster and cook for approximately 20 min/pound or until internal temperature is 140 on an insta-read thermometer.
