Prime ribeye roast!
2.1kg (4.63 pound) USDA prime ribeye, thawed to room temperature
Salt+pepper+garlic powder rub (I mixed my own) or any dry rub of your choice
7-8 garlic cloves, bashed
Sprigs of rosemary
Make sure the meat is thawed to room temp
Make small nicks in the meat. Embedded the bashed garlic cloves & rosemary sprigs in the nicks.
Do a dry rub of ur choice - I did a salt+pepper+garlic powder rub
Pre-heat oven at 230 degrees celcius
Oven sear at 230 degrees for 15mins - reduce heat to 130 degrees for 1hr 50mins
Before popping it in the oven, stick a meat thermometer into the thickest part
Check the temp of the meat thermometer. If you prefer medium, take it out when the reading is 130F/55C
Let the meat rest for up to 30mins.
Carve & serve - yum yum!