Rib Eye Roast can be prepared in a number of ways.
The rib eye cut of meat is the most tender part of the ribs.It can be used to cook rib eye steaks.It is best served rare to medium- rare.Dry, tough meat can be caused by over cooking.
Step 1: If you buy a rib eye roast, you can have 1 to 1.
Step 2: The rib eye roast needs to be kept in the refrigerator.
This may take two days for a larger roast.This type of meat should not be put in the microwave.You can buy it fresh from a butcher or supermarket.
Step 3: The temperature in the oven should be 500 degrees.
The temperature will be turned down after the meat is done cooking.
Step 4: The roast should be removed from the refrigerator.
Place it on the counter for a couple of hours.A roast in a room will cook more evenly.
Step 5: A salt rub can be used.
Put the rest of the salt in the bowl.Add one-eighth cup of freshly ground black pepper.
Step 6: Consider adding a little more.
It is believed that a prime cut of meat, like rib eye roast, should not be seasoned too much.
Step 7: The rub should be fully mixed after you stir it together.
Rub the roast with a salt rub.If your roast is small, you don't need to use the entire rub mix.
Step 8: Rib eye roast can be placed in a roasting pan or cast iron skillet.
It should be fat-side up.A large lip is needed to catch juices.
Step 9: Water can be poured into the pan.
Step 10: The rib roast can be placed in the oven.
The timer should be set for 15 minutes.
Step 11: The temperature needs to be turned down to 325 degrees.
Step 12: Continue roasting for another 20 minutes.
Step 13: It's a good idea to check your roast with a meat thermometer about an hour before the timer goes off.
The center of the roast is where the thermometer should be inserted.
Step 14: You can choose your doneness by the internal temperatures.
A roast should be 125 to 130 degrees F.A medium roast should be 135 to 140 degrees F.A well done roast should range from 170 to 180 degrees F.The flavor will be lost if you cook it to this reading.
Step 15: The meat should be removed when the temperature is less than what you want.
As it rests, it will continue cooking.
Step 16: Wrap the roast in foil and place it on the counter or in the oven.
It needs to rest for at least 20 minutes before carving.