Everyone loves a finger-licking good roast, and I am certainly no exception.

This hunk of a beast with herb crust is one of the easiest things to make, it looks impressive and tastes incredible.

I happen to like my meat pink and juicy if at all possible. But feel free to adjust the cooking times to suit your liking.

I've chosen to roast my ribeye and pile it on top of buttery baked potato and steamed corn on the cob. However, it would be equally delicious served with salted new potatoes, fresh salad and cocktails.

It's up to you...


To serve 2 - 4 people, you will need:

One ~3 pounds ribeye roast

Thyme sprigs

Rosemary sprigs

1 jalapeño

garlic powder

Salt & Pepper

Vegetable oil

Pluck the leaves of thyme and rosemary off their sprig and chop away.
Go on...don't forget the jalapeños!
In a large mixing bowl, whisk the olive oil, jalapeños, onions, garlic, and herbs.
Stir and season the mixture with salt and pepper.

Take your roast...
...season the roast with salt and pepper.

Place the roast, bone up, in a large roasting pan...

...pour on the marinade and rub all over the roast completely.

Refrigerate the roast for an hour or overnight if planned ahead.

When you're ready, remove the roast from the fridge and leave out on the counter at room temperature 30 minutes.

Meanwhile, preheat the oven to 400 degrees F. Place the pan with the ribeye in the oven and roast for 30 minutes.

Then turn down the oven temperature to 325F. Roast for another 30 minutes for medium-rare.


Remove the hunk of meat from the oven. It needs to rest for roughly 10 minutes.
In the meantime, make your mash and sides.


Slice into individual chops, and serve.


Enjoy!
Let me know how you like it.