Instructions
With a boning knife, carefully separate the rib bones from the roast, keeping them in one piece. Remove the lip (fat layer) in one piece. You'll have three pieces: the ribs, the lip, and the ribeye.
Sprinkle the ribeye with garlic powder, then reassemble the three pieces and tie them tightly with butcher's string, binding each rib.
Brush the roast generously with olive oil, then cover the entire surface with cracked pepper. Insert a meat thermometer in the center of the roast.
Cook over medium (250°F) indirect heat for 2 to 3 hours, checking frequently after the 2-hour mark, until the center reads 140°F for medium rare.
Wrap the roast tightly in foil and rest while you head for the kitchen — the foil wrap gives the roast a little extra steaming time and makes carving cleaner.
Serve with Sauce Beautiful – White. Add prepared horseradish to taste at the table.
Pairs with Sauce Beautiful — White
