Assado de ribeye

Ingredientes

• 4 lbs ribeye roast (boneless prime rib, forerib, rib of beef, or standing rib roast)
• 3 tablespoons Kosher Salt
• 3 cloves garlic (minced)
• 4 tablespoons Dijon mustard (or softened butter)
• 1/4 cup paprika
• 1 tablespoon brown sugar
• 1/4 cup ground black pepper
• 1 tablespoon fresh parsley (or thyme, chopped (or 1 teaspoon herbes de Provence))

Modo de preparo

1. 1

   If the roast has a fat cap, using a sharp knife, cut through the fat in a 1-inch crosshatch pattern being careful not to cut into meat).

2. 2

   Rub the salt over the entire surface of the roast. Transfer to a large plate and refrigerate, uncovered, for 45 minutes to 2 days.

3. 3

   Remove the roast from the refrigerator and let stand at room temperature for 2 hours.

4. 4

   Preheat oven to 500°F/260°C.

5. 5

   Mix the garlic and mustard together in a small bowl and set aside.

6. 6

   Mix the paprika, brown sugar, and black pepper in another bowl and set aside.

7. 7

   Pat the roast dry with paper towels. Spread the garlic and mustard mixture over the top and sides of the roast. Sprinkle the paprika, brown sugar, and pepper blend over the entire surface of the roast.

8. 8

   Apply a thin layer of the mustard mixture to the roast covering all sides.

9. 9

   Apply the rub and herbs, covering all sides.

10. 10

    Roast in the oven for 15 minutes.

11. 11

    After 15 minutes, reduce the temperature to 325°F/163°C and roast for a further 15 to 18 minutes per pound (60 to 75 minutes for a 4lb roast). In the thickest part of the roast, a meat thermometer should register 130 to 135°F (54-57°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium.

12. 12

    Remove from oven, tent with foil, and let stand for at least 15 to 20 minutes. Slice the meat across the grain to the thickness you prefer.