 | | Directions |
- Preheat oven to 425°F.
- Blend together cracked pepper, dried oregano, salt, and minced garlic in a small bowl and rub on outside of roast. Pierce the roast with a sharp knife 4-5 times and place slivers of sliced fresh garlic in the slits.
- Place the meat in a roasting pan and place in the hot oven for 10 minutes Then turn down to 300° and roast 30 minutes per pound. Use a meat thermometer to check doneness. 160° is considered medium well done.
- Remove from oven. Slice and serve while warm.
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Prep Time: 15 minutes
Cook Time: 2 hours
Container: heavy dutch oven or roasting pan.
Servings: 4
Serving Size: 2 pieces
|  | | Ingredients | | - | | 3 pounds rib-eye roast |
| - | | 1 tablespoon freshly ground black pepper, adjust to taste |
| - | | 1/2 teaspoon ground oregano |
| - | | 1 teaspoon salt |
| - | | 4 cloves fresh garlic, minced (reserved 1 for slicing) |
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