““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.”
READY IN:
3hrs
SERVES:
6-8
YIELD:
1 awesome roast
UNITS:
US

Ingredients Nutrition

Directions

  1. Set ribeye roast at room temperature for 1 hour.
  2. Season with salt & pepper.
  3. Preheat oven to 375 deg F.
  4. Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
  5. Cook for one hour.
  6. 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.).
  7. Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
  8. If not done to your liking, repeat step 7.

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