Christmas is coming and hands down this will be one of the best additions to any holiday menu. Your family will love this roast. It has just the right amount of seasoning to give you a juicy, flavorful roast that's second to none. You'll get just the right amount of tenderness combined with great flavor.
• 1 - 5-6 lb. Boneless beef rib eye roast
• 1 Stick salted butter softened at room temperature
(extra 1/2 stick for larger roast)
• 4 Tablespoons "Herbs de Provence" spice - brand of choice
(Double for larger roast)
• 1 Teaspoon cracked pepper
(Double for larger roast)
• 1 Teaspoon smoked sea salt - a generous amount
(Double for larger roast)
• 1/2 cup plain breadcrumbs
(Double for larger roast)
Preheat oven to 450º.
Spread the softened butter over the entire surface of the the roast. Mix the pepper, herbs, smoked sea salt & breadcrumbs all together until well combined and put it all over the entire surface of the buttered roast. Be very GENEROUS. Use more than you think you should.
Put the roast on a greased rack in a roasting pan. Let roast stand at room temperature about 1 hour.
Place in oven and roast for 30 minutes at 450°, then reduce the heat to 300° and roast for another 30 to 35 minutes or until a meat thermometer registers 135°F - 140°F for medium rare or 145° for medium.
Remove from oven and cover with a piece of aluminum foil. Let it rest for 15 to 20 minutes before slicing.
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