This reverse sear Ribeye roast will simply melt in your mouth, so juicy and full of flavor, slow cooked on 212F/100C, served with roasted small potatoes, roasted vegetables and homemade gravy! Delicious!

Wireless meat thermometer:
https://amzn.to/3S44O7a

Cheaper version:
https://amzn.to/3YSz1bn

Recipe:
My piece was about 4 lbs/1,9 kg
Salt and pepper I used 1,5 tbsp crushed peppercorns and 2 tbsp sea salt flakes
3 garlic cloves
Fresh thyme you can use dried too
Fresh rosemary you can use dried too
Butter
Wrap the meat tight in baking paper, I used 3 large sheets
Roast low and slow in a preheated oven, no fan, on 212F/100C. Stick in a thermometer after 1,5 hours (mine was set on 133F/56C) and continue cooking until it reaches the set internal temperature. Rest the meat for 2530 minutes, you can prepare the potatoes and vegetable of your choice in this time.
To finish the meat after resting, mix 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 12 tablespoons olive oil( I forgot the olive oil when making the video, but it`s important, don`t forget it) and 1 teaspoon brown sugar and spread the mixture on the meat. Roast in preheated oven 500F/260C fan on, for 1012 minutes. Enjoy!