Prep Time:  10  minutes (plus 30 minutes to rest)   |    Cook Time:  2 hours, 20 minutes (plus 20 minutes to rest)   |    Total Time:  2 hours, 30 minutes (plus 50 minutes total rest time)   |    Servings:  6

Ingredients:

• ¼ cup  Barissimo  Fair Trade Dark Roast Ground Coffee
• 3 tablespoons  Baker’s Corner  Brown Sugar
• 2 teaspoons  Simply Nature  Organic Ginger
• 2 teaspoons  Stonemill  Organic Thyme
• 2 tablespoons  Stonemill  Paprika
• 2 teaspoons ground  Stonemill  Sea Salt Grinder
• 2 teaspoons ground  Stonemill  Peppercorn Grinder
• 6 pounds  Specially Selected  USDA Choice Bone-In Ribeye Roast*
• ¼ cup  Carlini  Vegetable Oil

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 425°.
2. In a medium bowl, combine the coffee, sugar, ginger, thyme, paprika, sea salt and peppercorn.
3. Rub the ribeye roast with oil, then coat the roast with the dry rub until well coated. Discard remaining dry rub. Allow the roast to sit at room temperature for 30 minutes.
4. Place the roast in a roasting pan. Bake for 20 minutes, reduce temperature to 325°. Continue to bake 20 minutes per pound, about 2 hours, until it reaches an internal temperature of 125°. Transfer the roast to a cutting board and allow to rest for 20 minutes before carving.

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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen