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Scrumptious Ribeye Roast
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A feast for six.
|4 lb ribeye roast|
|2 tablespoons olive oil|
|1 tablespoon salt|
|1 tablespoon ground black pepper|
|4 cloves garlic, minced|
|1 teaspoon dried thyme|
|1 teaspoon dried basil|
|1 teaspoon dried rosemary|
|1 teaspoon oregano|
|1 cup panko breadcrumbs|
- Preheat to 475° F.
- Place ribeye roast in a roasting pan. Pour olive oil over roast and rub to spread evenly. Sprinkle salt and pepper over the roast.
- Combine garlic, thyme, basil, rosemary, oregano and panko breadcrumbs in a small mixing bowl. Spread seasoning mixture over the roast.
- Place the roast in the oven for 30 minutes. Reduce the heat to 425° F and continue to cook for an additional 45-60 minutes.
- Remove the roast from the oven. Tent aluminum foil over roast and allow to rest for 20 minutes.
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