A succulent meat dish to serve up to the family come Christmas Day!


  • 1 whole ribeye/rib loin

  • ½ cup Kosher salt

  • ¼ cup tricolor peppercorns, crushed with a rolling pin

  • 3 springs of rosemary

  • 5 springs of thyme

  • ½ cup of minced garlic


  • 1.

    Preheat oven to 500°F

  • 2.

    Cut rib loin in half (roast halves separately for more controlled/even cooking.)

  • 3.

    Sear both halves over very high heat until nice dark golden color. Place tricolour peppercorns into a bag, crush pepper corns with a rolling pin. Shred the leaves from the Rosemary and Thyme springs. Mix salt, and crushed pepper, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce heat to 275°F and roast until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

  • 4.

    Remove from oven and let rest for 15-20 minutes before slicing.

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