Roast - Rosemary And Garlic Roast Ribeye

Oh yeah, Baby!  This is a photo of the first one I made with this recipe!  

ROSEMARY AND GARLIC ROAST BEEF

Original Recipe found on Olivia's Cuisine.

• 3lbs boneless Rib Eye roast
• ¼ cup chopped Fresh rosemary, or other favorite herbs - I used Herbs de Provence and Montreal Steak Seasoning
• ¼ cup chopped garlic (about 20 cloves)
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided


IF MAKING MUSHROOMS ON THE SIDE - 
• 4 tablespoons butter, divided
• 4 cups of a variety of Mushrooms, sliced to about the same size
• 1 cup of stock




INSTRUCTIONS
1. Preheat oven to 350F.
2. Tie the roast if necessary and season generously with salt and pepper.
3. In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
4. Remove skillet from heat.
5. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Brush the mixture all over the roast.
6. Put the roast, still in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). 
7. Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)
8. MUSHROOMS ON THE SIDE - While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
9. Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
10. Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
11. Garnish serving platter with fresh rosemary if desired.