Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 8-10 lb. Beef Rib Eye Roast
-(boneless), -OR-
1 Bone-in Beef Rib Roast
- fat trimmed to 1/8" thick

----------------------------RUB---------------------------------
1/4 c Black pepper
2 tb White pepper
2 tb Salt
1 1/2 ts Ground thyme
1 1/2 ts Garlic powder
1 ts Onion powder

Combine rub ingredients. Rub evenly over surfaces of rib roast. Place
roast in preheated oven, fat side up, on rack in shallow roasting
pan. Do not cover or add water. Insert meat thermometer in thickest
part of roast, not touching bone or fat. Remove roast from oven when
thermometer reaches desired doneness (see chart below.) Let stand
tented with foil for 15 min. before carving. Roast temperature will
rise 5-10 degrees while standing. Serves 16-20.

Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat
temperature reaches: 135 degrees F (med-rare) 19-21 minutes per lb.,
150 degrees F (medium) 23-25 minutes per lb.

Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat
temperature reaches: 135 degrees F (med-rare) 13-15 minutes per lb.,
150 degrees F (medium) 16-18 minutes per lb.

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