Boneless Standing Rib Roast

John 6:68-69

[68] Simon Peter answered him, “Lord, to whom shall we go? You have the words of eternal life, [69] and we have believed, and have come to know, that you are the Holy One of God.”

4-1/2 - 5 lb tied Boneless rib roast 

Pat dry.

Apply rub all over and loosely lay plastic wrap on roast as it comes to room temp for even cooking.

Bring to room temp for at least 1 hour.

Rub

1/4 c olive oil

2 T kosher salt

1 t black pepper

1 t rosemary

1 t thyme 

3 T roasted garlic, mashed

Bake in middle rack, preheated 500 degrees oven for 15 minutes.

Drop temp to 350 degrees for 45 minutes.

Temp should be 120 degrees.

Temp will rise another 5 degrees while resting.

Remove and foil tent for 20 minutes.

Cut roast into steaks.

Ready to serve.

You may season with steak seasoning and  sear in butter.