My Store: Store Details (change)

My Shopping List

Your shopping list is empty!

It's easy to use -- just click on anything that says "Add to List" or enter your own items today!

Garlic Peppercorn Ribeye Roast

Active Time: 15

Total Time: 2-3 hours

Serves: 12-15 servings


Garlic Peppercorn Ribeye Roast


  • In small bowl, combine oil, garlic, salt, pepper and thyme. Rub over surface of roast.
  • Place roast, fat-side-up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting on fat. Do Not Add Water. Do Not Cover.
  • Roast in a preheated 350°F oven 1¾-2½ hours for medium-rare; 2-3 hours for medium.
  • Remove roast from oven when meat thermometer registers 135°F for medium-rare or 150°F for medium. Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium).
  • Transfer roast to carving board. Cut into slices.


Serving Size: 1/15 of recipe
  • Calories 445kcal -
  • Total Fat 37g -
  • Saturated Fat 14g -
  • Cholesterol 100mg -
  • Sodium 330mg -
  • Carbohydrates 1g -
  • Fiber 0g -
  • Protein 27g -