Ingredients:

  • Ribeye Roast (6 to 7 lbs / 3 to 3.2 kg, trimmed but fat cap intact)
  • ¼ cup (60 g) Coarse Sea Salt, for dry brining
  • 4 Tbsp (60 g / ½ stick) Unsalted Butter, softened
  • 2 Tbsp (30 ml) Fresh Rosemary, very finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme leaves only
  • 6 large Garlic Cloves, minced or crushed
  • 2 tsp (10 g) Black Pepper, coarsely ground
  • 1 tsp (5 g) Smoked Paprika (optional)
  • 1 Tbsp (15 ml) Dijon Mustard (optional)
  • ½ cup (120 ml) Beef Stock or Red Wine (optional, for basting)

Instructions:

  1. Prep and Dry Brining (The Day Before): Remove the roast from packaging and pat thoroughly dry. Apply the coarse sea salt liberally and evenly over all surfaces. Place the salted roast uncovered on a rack in a roasting pan and refrigerate for 24 hours. This creates a very dry surface crucial for searing.
  2. Rest and Temper: Remove the roast from the fridge 2 to 3 hours before cooking to allow the internal temperature to rise slightly.
  3. Combine the Rub: In a small bowl, combine the softened butter, mustard (if using), minced garlic, chopped rosemary, thyme, pepper, and paprika. Pat the roast dry again and rub the herb butter mixture all over the surface, coating the fat cap well.
  4. Preheat Oven (Low): Preheat your oven to 120°C (250°F).
  5. Roast Low and Slow: Insert a probe thermometer into the very centre of the thickest part of the roast, avoiding bone. Place the roast in the 120°C (250°F) oven. Roast slowly until the internal temperature reaches 50°C (122°F) for Medium-Rare (expect 2.5 to 4 hours).
  6. Remove and Rest (First Rest): Once the target internal temperature is reached, remove the roast from the oven. Keep the thermometer in, tent it loosely with foil, and let it rest on the counter.
  7. Increase Oven Temperature: Increase the oven temperature to its highest setting: 260°C (500°F) or full 'roast'.
  8. The Sizzling Sear: Once the oven is piping hot, return the roast (un-tented) to the oven for 8–15 minutes until a deep, rich brown, crusty exterior forms. Watch closely to prevent burning.
  9. The Crucial Rest: Remove the roast and cover it tightly with foil. Allow it to rest for a full 25 to 30 minutes. This rest is essential for redistributing the juices.
  10. Carve and Serve: Carve the roast against the grain into thick slices (about 1 cm or ½ inch thick). Serve immediately with any desired side dishes and sauces.