Ingredients
Equipment
Method
- Preheat your oven to 500°F. Remove the roast from the refrigerator and allow it to sit at room temperature for 30 minutes to 1 hour.
- Cut the rib loin in half. Roasting the halves separately allows for more controlled and even cooking.
- Heat a large, heavy-bottomed skillet over very high heat. Add 2 tablespoons of oil and sear both halves of the roast until they achieve a dark golden color on all sides.
- Place the tricolor peppercorns into a bag and use a rolling pin to crush them. Strip the leaves from the rosemary and thyme sprigs. Mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic to create the rub.
- Pour the remaining 4 tablespoons of olive oil over the rib loin halves and coat them with the rub mixture. Pat the rub lightly to ensure it sticks to the meat.
- Roast the meat for 20 to 30 minutes at 500°F. Then, reduce the heat to 300°F and continue roasting until a meat thermometer registers 125°F. This should take an additional 30 to 50 minutes and results in rare to medium-rare meat. The roast will continue cooking slightly after removal. If you prefer the meat more cooked, leave it in the oven longer, but monitor the internal temperature closely to prevent overcooking past medium-rare.
- Remove the roast from the oven and let it rest for at least 20 minutes before slicing. Resting is essential for retaining the meat's juices.
Notes
Using a meat thermometer is critical to ensure you cook the meat to your desired doneness. For the best results, aim for 125°F internal temperature before resting.