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Rib Eye Roast

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Rib Eye Roast

Rib Eye Roast

amanda

Equipment

  • - Dutch Oven (Heavy Duty): Essential for slow cooking methods like braising or oven-baking, ensuring durability and heat distribution ideal for preparing rib-eye roasts.

  • - Cast Iron Skillet: Perfect for searing the rib-eye roast on high heat to develop a flavorful crust.

Ingredients

  • 1 boneless prime rib eye roast of beef, about 10 pounds after boning

  • Salt and coarsely ground black pepper, to taste

Instructions

1

Instruction 1

Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
2

Instruction 2

Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.
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