Prep 1 hr
Cook 2 hrs
“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 I 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.
- Set ribeye roast at room temperature for 1 hour.
- Season with salt & pepper.
- Preheat oven to 375 deg F.
- Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
- Cook for one hour.
- Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
- Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
- If not done to your liking, repeat step 7.
Sadly, I did not have the same amazing outcome as everyone else, despite following the recipe exactly. But I believe it was due to the size of my roast (3 lbs., which is rather small for this type of roast), as it was overcooked (not medium rare in the middle, which is what I was hoping for). I'd like to try again with a larger roast or maybe a small roast with shortening the cooking time (or resting time) a little, as I still have faith in the recipe due to the reviews. It can just be an expensive "experiment".
Excellent recipe..I was a little confused about the directions 6 & 7 if I was sopposed to cook it again...I had a roast 3.25 pounds...I did turn on oven again and cook for another 30 minutes and it did turn out perfect...
Great method to cook a rib eye roast. I followed the recipe exactly as written and we all enjoyed this. Made for Spring PAC 2010.