Ribeye Roast

Ribeye Roast

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/]