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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
4 Hours
Diets
This roast is a show-stopper. It has the rib steak flavor that we all know, and a very pleasant chew. We recommend that you cook it to medium, but if you prefer you can cook it to rare or even medium-well. Just don’t overcook it! This recipe will work with a bone-in or a rib-eye.
This method of cooking is known as a sear and bake. It allows you to get that grilled texture and flavor while baking it to the perfect temperature.
3-bone rib roast or 5–7 pounds boneless rib-eye
1 and 1/2 tablespoons coarse salt
1 tablespoon coarse Gefen Black Pepper
1 and 1/2 tablespoons Montreal steak seasoning
6 cubes Gefen Frozen Garlic
1/2 cup oil, such as Gefen Canola Oil
Place meat in a pan. Sprinkle salt evenly on all sides and let rest on the counter one to two hours.
Sprinkle black pepper and steak seasoning evenly on all sides. Rub garlic into the meat, distributing it evenly. Drizzle 1/2 cup oil over the meat and massage the seasoning into it. Let it marinate at least one to two hours and up to 24 hours.
If you are freezing the meat, freeze it at this point. Otherwise, continue with cooking directions below.
Preheat oven to 475 degrees Fahrenheit or 230 degrees Celsius.
In a pan, place the bones face down. Oven-sear the meat, uncovered, for 15 minutes.
Reduce oven temperature to 300 degrees Fahrenheit or 140 degrees Celsius. Bake uncovered, one hour and 45 minutes for rare (until the internal temperature reads 125 degrees Fahrenheit), two hours for medium (internal temperature of 135 degrees Fahrenheit), and two hours and 15 minutes for medium-well (internal temperature of 145 degrees Fahrenheit).
Remove from the oven and let rest at least 10 minutes before slicing. Slice right before serving.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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