from Andrew Ticer and Michael Hudman of Andrew Michaels Italian Kitchen in Memphis, TN
1 5–6-pound rib-eye roast
6 cloves garlic, finely grated
½ cup salt
¼ cup pepper
¼ cup rosemary, finely chopped
3 tablespoons sugar
1 lemon, zested
1 hour before cooking, remove rib-eye from refrigerator. Preheat oven to 450 degrees.
In a medium mixing bowl, combine garlic, salt, pepper, rosemary, sugar, and lemon zest and combine. Then 20 minutes before cooking, rub roast with mixture and allow to sit.
Place beef on a resting rack over a sheet tray and transfer to the oven. Roast until it forms a nice crust, about 40 minutes.
Lower heat to 225 degrees and cook until an internal temperature reaches 120 degrees, approximately 2 hours. Note: take the temperature in the thickest part of the roast, being careful not to hit the bone.
Remove meat from oven and let sit for 30 minutes to finish cooking before serving.