Nonna Dorotea Cristino’s Rib-Eye Roast

Name: Nonna Dorotea Cristino’s Rib-Eye Roast (Costata di Manzo)
Prep time: 18 min
Cook time: 4 h
Total time: 4 h 18 min
Cuisine: Italian
Ingredients: ¼ cup (34 g) minced garlic (about 10 cloves); ¼ cup (34 g) minced garlic (about 10 cloves); 3 tablespoons (11 g) Italian seasoning; 3 tablespoons (54 g) coarse kosher salt; 3 tablespoons (26 g) peppercorns; ½ cup (120 ml) extra-virgin olive oil; 1 boneless beef rib eye (7 pounds, or 3.2 kg), do not trim the fat; 30 cloves garlic

Costata di Manzo

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

A good rib-eye roast is a safe bet to serve for any holiday. Nonna Dorotea’s secret to a good roast is inserting whole garlic cloves into the meat as it cooks, so it absorbs the garlic’s amazing flavor. If you’re reading this recipe and think it sounds like a lot of garlic, it is! But Nonna knows best!

Ingredients

Spice Rub

¼ cup (34 g) minced garlic (about 10 cloves)

Europe
Italy
Main course
Gluten-free
Christmas

Method

Preheat the oven to 400°F (200°C).
To make the spice rub: In a small bowl, mix together all the rub ingredients. Set aside.
To make the roast: Using a sharp knife, make 30 cuts all over the roast, about 2 inches (5 cm) deep. Ins