Llama Boneless Rib Eye Roast is lean; juicy and tender. Llama rib roast is extra special with infused flavors of pepper and herbs. Impress your family and friends. Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the Llama rib roast every 1 1/2 to 2 inches with butcher’s twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan. Preheat oven to 275°F. Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered. Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Look for 120-125°F on thermometer. Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 5 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior. Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.