Christmas Ribeye Roast

Ingredients

•    1 BioFarm Grassfed Ribeye Roast (6–8 lbs)

•    4 tbsp softened butter or beef tallow

    •    6–7 cloves garlic, minced

    •    2 tbsp fresh rosemary, finely chopped

    •    2 tbsp fresh thyme, finely chopped

    •    1 tbsp coarse sea salt

    •    2–3 tsp cracked black pepper

    •    1 tsp smoked paprika

    •    Optional: 1 tsp Dijon mustard for the rub

Instructions

    1.    Let roast sit at room temperature for 1 hour.

    2.    Preheat the oven to 450°F.

    3.    Mix butter/tallow with garlic, herbs, salt, pepper, paprika.

    4.    Rub generously all over the roast.

    5.    Place roast fat-side up on a rack in a roasting pan.

    6.    Roast at 450°F for 15 minutes to brown the outside.

    7.    Reduce oven to 325°F and continue roasting:

    •    For a 6–8 lb grassfed roast, cook 1 hour 45 min – 2 hours 15 min

    OR use precise temps:

    •    125°F rare

    •    135°F medium-rare

    •    145°F medium

    8.    Rest 20–30 minutes before slicing.

Notes for Grassfed Beef

Grass-fed cooks faster — start checking internal temperature around the 1 hour 30 min mark.