Rib Eye Roast

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Rib Eye Roast, The way to prepare a tasty (and expensive) ribeye roast — from my mom’s aunt Works for her and works for me on the rare treat that we buy a ribeye roast The roasts use are usually 4-6 lbs, but here’s an instance where size doesn’t matter I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes — like twice-baked potatoes, salad, and dessert I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door If you went to the great expense to buy a ribeye roast, make your roast this way No butter — no flour — no garlic — certainly no basting Just follow the simple instructions I think it’s best at medium-rare — that’s pink in the middle but warm You may use a meat thermometer if you like, but I’ve never needed to when following the instructions If you have the convection setting on your oven, don’t use it Just use the conventional setting If you must use the convection setting, you’ll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster I learned the hard way — conventional oven does a perfect job using the following instructions while convection will make it more medium-done , I did this yesterday, (Christmas Day), and it turned out fantastic! The Choice Rib Roast weighed 9 19 Lbs I see a lot of unanswered questions from others, I will try to share what worked for me Will also upload a photo when I get a chance I did not have a meat thermometer And was working with an electric oven, so I was nervous! Took the roast out of the fridge about an hour before Left it tied, put it in a oval shaped turkey roasting pan Fat side up, ribs down I only used salt & pepper to season it, (I think garlic can be risky, with a large group that included a few kids, many of them don’t like it) And this cut of beef has such a rich flavor, you honestly would be covering it up with any other seasonings Key point here: used a low-cost peppercorn grinder, and a Himalayan pink salt grinder that also was inexpensive, you can get both at your grocer or even Walmart It made a huge difference, because both grinders put a heavier, coarser coating of salt & pepper on it, I think it was way better than the regular table salt & pepper I’ve used before And go heavier than you think you should, because that fatty layer will melt away, basting the meat and washing the salt & pepper down with it as it goes The extra ends up in the pan juices, and makes your Aus Jus perfect Yes, you leave the roast in the oven when you turn it back on to reheat We had a time crunch, so I did the 1 hour at 375*, then oven off, I only went with a 30 minute rest, then back on to 375* for just 30 minutes Immediately put the cover on the pan, removed it, (someone else needed the oven) Kept the pan wrapped in a large towel on the counter to keep it warm, and we ate an hour later I was nervous as I began to carve it, but it came out perfect, nice bright pink in the middle, the ends were medium, overall it was maybe a touch toward medium/rare, there was no really red, raw cold meat in the center, (which is fine by me) I think it continued to cook while it sat, (wasn’t the plan, but people were socializing and having drinks, lots of appetizers, so nobody was hungry yet) I DO think if you have a smaller roast, (especially under 5 Lbs), I would shorten the initial cook to 45 min, then go 30 min off/rest, then maybe back on for 20-30 and pull it out, rest it for 15 on the counter (uncovered) and carve it (Or go the full hour, but shorten the rest time and 2nd cook time to 20 min each) The juice in the pan made for a perfect Au Jus, did not need to add anything to it Everyone loved it!, Do we leave roast tied up throughout cooking process?

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