Boneless Garlic and Rosemary Prime Rib

• 5 lb boneless rib-eye roast, left at room temperature for 2 hours before cooking
• 2 tbsp Olive Oil
• 1 tbsp Salt
• 2 tbsp ground black pepper
• 8 clove garlic minced
• 2 tbsp minced fresh rosemary

1. Adjust oven rack to center position and heat oven to 250F.
2. Heat a large (12-inch) skillet over medium-high heat.
3. Rub roast on all sides with oil, salt and pepper.
4. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total.
5. Transfer roast to a plate.
6. When cool enough to handle, rub garlic and rosemary all over.
7. Set a wire rack over the skillet and set roast on rack.
8. Slow-roast in oven until roast reaches an internal temperature of 135F for medium-rare and 140F for medium, 2 1/2 to 3 hours.
9. Transfer roast to a cutting board; remove rack from skillet.
10. Pour off excess fat, if any Carve and Serve!

hours before cooking, olive oil, salt, ground black pepper, garlic, fresh rosemary

Taken from cookpad.com/us/recipes/354287-boneless-garlic-and-rosemary-prime-rib (may not work)