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Striploin Roast


  • Striploin or Prime Rib Roast
  • Salt
  • Butchers twine
  • Digital thermometer
  • All purpose dry rub

Herb Rub

  • 1 heaping tablespoon fresh thyme
  • 1 heaping tablespoon fresh oregano
  • 2 teaspoons dried basil
  • 2 heaping tablespoons Guinness grainy mustard
  • 2 heaping tablespoons crushed garlic
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon Mrs. Dash


Day ahead

  • Cut any fat cap off the roast.
  • Salt liberally, rubbing lightly into the meat.
  • Put in ziplock bag and refrigerate.

One hour ahead of cooking

  • Remove from fridge and truss to get the roast as round of a cylinder as you can.
  • Mix the herb rub ingredients to form a thick paste and rub into the roast (all sides).
  • Place back in fridge.
  • Heat oven to 250F.
  • Sprinkle the rub all over with the all purpose rub.
  • Place a rack in the middle of a cookie sheet and place the roast on the rack. You want a rack that will hold the roast above the edges of the cookie sheet.
  • Place the probe end of the thermometer into the middle of the roast and set for 130F.
  • Cooking time will be APPROXIMATELY 30 minutes per inch (of diameter). So a 4 inch around roast, will take around 2 hours.
  • When the roast reaches 130F, remove from the oven for a minute, and turn on the broiler to high.
  • Once ready, pop the roast in and broil for 5 minutes, flip over and broil for another 5 minutes.
  • Remove the roast from the oven, place on cutting board, cut off the trussing, and slice. No need to rest!


Adapted from Amazing Ribs