Tony made this last
night (14 February 2020) for Valentine's dinner.
This recipe is adapted
https://healthyrecipesblogs.com/ribeye-roast/ Comments in [ ] are the changes Tony made.
Servings 8 servings
Ingredients
2 teaspoons Diamond
Crystal kosher salt (not fine salt) [2 T Himalayan Pink Salt]
1 teaspoon black
pepper [2 T Lemon Pepper]
1 teaspoon garlic
powder [1 to 1.5 t garlic
powder]
1 teaspoon dried
sage [didn’t use]
1 teaspoon dried
thyme [didn’t use]
[1 t. Paprika]
3 lb. boneless
ribeye roast, USDA prime grade [trimmed of the thick fat. Ours was 5.25 lbs, so the dry
ingredients were revised]
Instructions
In a small bowl, use a
fork to mix together the salt, lemon pepper, garlic powder, and paprika. Rub
all over the roast, pressing to make sure the rub adheres to the meat.
Place the meat, fat
side up, on a rack in a roasting pan and allow it to
get to room temperature, about 1 hour [2 hours].
Preheat the oven to
500°F. Insert a meat thermometer into the middle of the roast and set the
thermometer to 130°F (medium rare) [125° F for rare].
Place the ribeye roast
in the 500°F oven and roast it for 15 minutes.
Reduce the oven temperature
to 350°F. Keep roasting the meat until the thermometer registers 130°F [125° F]. [125°F]. For a 3
lb. roast this SHOULD take roughly 1 more hour (20 minutes per pound) according
to conventional wisdom. But the only way to know for sure is to use a
thermometer. [Use an internal
instant read thermometer].
Remove the ribeye roast from the oven. Loosely cover it with foil and allow it to rest for 30 [15] minutes, then cut it into thin slices [or thick] and serve.
[Check out this web site for cooking times for meats: https://blog.thermoworks.com/beef/steak-temperatures-ordering-and-buying-guides/]
