Ingredients

2-4 lb rib eye roast

6-8 cloves of garlic

Olive oil

Sea salt

Fresh Rosemary

Cracked fresh pepper

Meat thermometer

Directions:

1. Preheat oven to 350
2. Remove roast from refrigerator at least 1 hour before cooking to reach room temperature. 
3. Trim all the fat off the meat.  I sometimes save the fat and render it down and use the dripping to make Yorkshire puddings
4. Using a sharp knife, pierce meat about 1/2 inch in and add a sliver of garlic in each hole, pushing all the way in.
5. Lightly coat the meat with olive oil and season generously with salt, pepper and rosemary.
6. Place the thermometer all the way into the center of the meat.
7. When the oven reaches 350°, place the roast in a roasting pan and put in the oven Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.

Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly.  The temperature of the meat may rise another 5 degrees as you let it set