ROAST BEEF RECIPE

Tender and delicious

Your seasonings will be:

1 cup Fresh chopped flat Italian Parsley

3/4 cup of fresh chopped garlic

2-3 tablespoons of course Himalayan or kosher salt (use more or less to your liking)

2-3 tablespoons of black pepper (use more or less to your liking)

4 tablespoons of powdered garlic as well

Make sure the Rib Eye is out of your refrigerator a least an hour before.

Take your Rib Eye roast bone in and in between the meat and bone stuff with a marinade of chopped flat Italian parsley, fresh chopped garlic salt and black pepper and 3 tablespoons of olive oil. Then rub the rest of the Rib Eye with the same ingredients above (you can use more or less to your liking)

Take a iron pot (I used my ceramic iron pot) and place in the oven and turn it on to 475 degrees.  Once it is at temperature place your Rib Eye Roast in the pot (remember be careful it's hot!) then take the pot and place back into the oven one hour. After an hour lover the temperature to 325 degrees and cook for 45 mins. Once this first process is done shut the oven off do not open it! and let it sit in the oven for another 2 hours, then turn the oven back on to 325 degrees and cook for 45 minutes.

*If you like it more on the rare side then*

Cook for 30 minutes on 475° then lower the temperature to 325° and cook for 1 1/2 hours.

Turn oven off but leave roast sit in the oven for 1 1/2 hours. Do NOT open the oven door.

After the hour and a half, turn oven back on to 325° and continue cooking for about 30 minutes.

And you have it! a delicious Rib Eye once you cut it and serve you can actually cut in in your plate without a knife.  

I wanted to make a red wine reduction sauce with mushrooms which would be delicious to pair with - but the family could not wait! 

Enjoy!