BEEF RIB EYE ROAST À L'ORANGE

Prep Time: 5 min. Cook Time: 1 hr. 15 min. to 2 hr. 15 min.   4 - 6 lb 2 - 3 kg RIB EYE ROAST 2 tsp 10 mL grated orange peel 2 2 cloves of garlic 1 tsp 5 mL EACH: salt, cracked black pepper & dried thyme leaves, crushed

Combine orange peel, garlic, salt, pepper and thyme; rub evenly over surface of roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. DO NOT ADD WATER. DO NOT COVER. Roast in 325°F (160°C) oven to desired degree of doneness. Allow 20 min/lb (45 min/kg) for rare; 25 min/lb (55 min/kg) for medium. Remove roast when meat thermometer registers 135°F (57°C) for rare; 155°F (68°C) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5°F in temperature to reach 140°F (60°C) for rare; 160°F (70°C) for medium. Trim excess fat from roast before carving. Note:  A beef rib eye roast will yield three 3-oz cooked, trimmed servings per pound.