How to Cook Rib Eye Roast
Buy a rib eye roast that allows for 1 to 1.5 lbs., Defrost the rib eye roast overnight in the refrigerator., Preheat the oven to 500 degrees Fahrenheit (260 Celsius)., Remove the roast from the refrigerator., Mix a salt rub., Consider adding 1...
Step-by-Step Guide
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Step 1: Buy a rib eye roast that allows for 1 to 1.5 lbs.
(0.5 to
0.7kg) per person. -
Step 2: Defrost the rib eye roast overnight in the refrigerator.
For larger roasts, this may take two days.
Never put this type of meat in the microwave.
You may also buy it fresh from a butcher or supermarket. , You will turn the temperature down after the top of the meat has browned. , Place it on the counter for one to two hours to come to room temperature.
A room-temperature roast will cook more evenly., Pour about one-fourth cup (73g) of salt to a bowl.
Add one-eighth cup (13.8g) of freshly ground black pepper. , (9.3g) of garlic powder or 6 crushed garlic cloves for extra flavor.
It is generally believed that a prime cut of meat, like rib eye roast, should not be over seasoned. , Rub the entire surface of the roast with your salt rub.
You don’t need to use the entire rub mix if your roast is small. , Turn it fat-side up.
Your container needs a large lip to catch juices. ,, Set your timer for 15 minutes. ,, (0.5kg). , Insert the thermometer into the center of the roast. , A medium roast should read 135 to 140 degrees F (57 to 60 Celsius).
A well done roast should read 170 to 180 degrees F (77 to 82 Celsius).
It is not recommended that you cook it to this reading, since the flavor will be lost. , It will continue cooking slightly as it rests. , It should rest for at least 20 minutes before carving. -
Step 3: Preheat the oven to 500 degrees Fahrenheit (260 Celsius).
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Step 4: Remove the roast from the refrigerator.
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Step 5: Mix a salt rub.
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Step 6: Consider adding 1 tbsp.
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Step 7: Stir the rub together until fully mixed.
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Step 8: Place your rib eye roast in a roasting pan or cast iron skillet.
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Step 9: Pour 1/4 cup (59ml) of water into the bottom of the pan.
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Step 10: Place the rib roast in the preheated oven.
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Step 11: Turn the temperature down to 325 degrees Fahrenheit (163 Celsius).
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Step 12: Continue roasting for 20 minutes per pound.
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Step 13: Check your roast with a meat thermometer about a half an hour before it the timer goes off.
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Step 14: Choose your doneness based on the following internal temperatures: A rare roast should read 125 to 130 degrees F (52 to 54 Celsius).
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Step 15: Remove the meat when it is five degrees less than the temperature you desire.
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Step 16: Wrap the roast in tin foil and place it to rest on the counter or in a warm oven.
Detailed Guide
(0.5 to
0.7kg) per person.
For larger roasts, this may take two days.
Never put this type of meat in the microwave.
You may also buy it fresh from a butcher or supermarket. , You will turn the temperature down after the top of the meat has browned. , Place it on the counter for one to two hours to come to room temperature.
A room-temperature roast will cook more evenly., Pour about one-fourth cup (73g) of salt to a bowl.
Add one-eighth cup (13.8g) of freshly ground black pepper. , (9.3g) of garlic powder or 6 crushed garlic cloves for extra flavor.
It is generally believed that a prime cut of meat, like rib eye roast, should not be over seasoned. , Rub the entire surface of the roast with your salt rub.
You don’t need to use the entire rub mix if your roast is small. , Turn it fat-side up.
Your container needs a large lip to catch juices. ,, Set your timer for 15 minutes. ,, (0.5kg). , Insert the thermometer into the center of the roast. , A medium roast should read 135 to 140 degrees F (57 to 60 Celsius).
A well done roast should read 170 to 180 degrees F (77 to 82 Celsius).
It is not recommended that you cook it to this reading, since the flavor will be lost. , It will continue cooking slightly as it rests. , It should rest for at least 20 minutes before carving.
About the Author
John Bell
Dedicated to helping readers learn new skills in practical skills and beyond.
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