Rib Eye Roast
A classic prime rib eye roast seasoned simply with salt and black pepper, roasted to perfection. This impressive cut of beef serves as an elegant main course for special occasions.
12 servings
2 hr 45 min
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Ingredients
- •1 whole boneless prime rib eye roast of beef, about 10 pounds after boning
- •2 tablespoons Salt and coarsely ground black pepper
- •to taste to taste
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
155 min
