• 5bbb4d4347afd04f2f2b19e622af030d

The Perfect Rib Eye Roast

Prep
Cook
Serves 6people
Ingredients
The Perfect Rib Eye Roast
1
5-6 pound rib eye roast (choice cut “prime” rib roast)
1/4
cup kosher salt (or 2 tablespoons table salt)
1
tbsp garlic powder or 6 garlic cloves, crushed
Pepper, generous amount
Allow the roast to come to room temperature (2 – 3 hours).
Directions
1.
Preheat the oven to 500 degrees. Combine the salt and the garlic. Place the meat, bone side down, in a shallow roasting pan. Add about ¼ cup of water to the pan. Rub the roast all over with the salt and garlic. Generously grind pepper over it.
2.
Roast for 15 minutes. Do not open the oven, but after 15 minutes turn the oven down to 325˚. Continue to roast for about 20 minutes per pound for a medium or medium rare. Roast about 18 minutes per pound for rare.
3.
Using a meat thermometer, check the roast at least 30 minutes before you think it will be done. Continue roasting until it is done to your liking. If the roast has reached 95˚, the temperature will go up 8 - 10 degrees for each additional 10 minutes in the oven.
4.
Rare: 125 - 130˚ (Take the roast out of the oven when the temperature reaches 120˚. The temperature will continue to rise a bit as it rests.)
5.
Medium: 135 - 140˚ (Take the roast out of the oven when the temperature reaches 130˚. The temperature will continue to rise a bit as it rests.)
6.
Allow the roast to sit for 20 - 30 minutes before slicing.

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