Restaurant quality Bolton Gold Canadian Prime Angus Ribeye Roast is hand selected and hand cut from the highest quality canadian beef. These roasts are tender, juicy with melt in your mouth flavor and we know this fool-proof recipe will be your new favorite for Sunday dinners and special holidays!
For the best low and slow method we suggest lightly salting your prime angus ribeye roast and leaving in the fridge overnight, this slightly dries out the edges and makes for that well sought after delicious crust.
- 1 2lb Boltons Gold Canadian Prime Ribeye Roast
- 1⁄3 Cup Unsalted Butter, Softened
- 2 Cloves Fresh Garlic, Finely Grated
- 1 Teaspoon each of Fresh Rosemary, Oregano, Thyme
- 1 1⁄2 Tablespoon Kosher Salt
- 1⁄2 Teaspoon Fresh Cracked Pepper
For best results begin by salting your prime angus ribeye roast lightly ( 1⁄2 tsp of salt ) and leaving it covered in the fridge overnight on top of a wire rack on a baking sheet, this will allow it to sit above any liquid that is drained off in the process. Then also by removing the roast 1-2 hours before baking and leaving it on the counter to allow it to thoroughly come to room temperature, as this allows for a more even baking process. .
Begin the cooking process by preheating the oven to 250 degrees, and by combining softened butter, finely grated garlic, fresh herbs and salt and pepper in a small dish. Thoroughly cover ribeye roast in compound butter mixture and insert oven safe meat thermometer. Place fat side up on your baking tray and place into the oven and roast for 3-4 hours or until an internal temperature of 125 degrees is reached ( Medium Rare). Take roast out of the oven and tent slightly with tinfoil and very carefully place the oven rack to the very bottom rung. Set to low broil and place roast back in, allowing it to slightly crisp and brown the top ( 3-6 minutes ).Remove and rest for 15 minutes before cutting and serving. Serve on the side of roasted seasonal vegetables and baked potato for a complete and mouth watering entree. Enjoy!