Ingredients:

  • 5 lbs Standing Rib Roast or Top Sirloin Roast
  • 2 tbsp Coarse Himalayan Pink Salt
  • 1 tbsp Coarsely cracked black tellicherry peppercorns
  • 1/2 cup Extra virgin olive oil
  • 6 cloves Garlic, minced into a fine paste
  • 3 tbsp Fresh rosemary, finely chopped
  • 3 tbsp Fresh thyme leaves, stripped from the stem
  • 1 tbsp Fresh sage, minced
  • 1 tsp Smoked paprika

Instructions:

  1. Pat the beef completely dry with paper towels. Season aggressively on all sides with the Himalayan pink salt and cracked black pepper.
  2. Place the seasoned roast on an elevated wire rack over a roasting pan. Leave uncovered in the refrigerator for 12 to 24 hours to dry the exterior surface.
  3. Preheat your oven to 225°F (107°C).
  4. In a small mixing bowl, combine the extra virgin olive oil, minced garlic, rosemary, thyme, sage, and smoked paprika to create a thick herb paste.
  5. Remove the beef from the refrigerator and slather the herb paste over the entire surface, pressing it firmly into the meat.
  6. Insert a digital probe thermometer into the thickest part of the roast. Place in the oven and roast until the internal temperature reaches 120°F (49°C) for medium-rare.