Rib eye is often sold as a roast, either bone-in or boneless. Rib eye comes from the loin section of the cow, which contains some of the most tender and expensive cuts of beef, including the tenderloin, sirloin and New York strip steak. Because of its tenderness and high fat content, rib eye makes an excellent oven roast. It is even more tender when slow-roasted at low temperatures to keep the meat inside juicy.
Step 1
Set the roast out on your kitchen counter for 30 minutes before starting to cook it. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
Step 2
Add seasonings to the exterior of your roast. Herbal seasonings are popular with rib eye roasts, and salt and pepper are always mainstays when seasoning. But Bobby Flay of the Food Network also recommends making small slits in the surface of the rib eye roast and sticking slivers of garlic in them.
Step 3
Set the rib eye roast on a roasting pan and place the pan in the oven. Cook the roast for two hours. Check the internal temperature of the roast and continue cooking until it reaches 135 degrees Fahrenheit. Then remove it from the oven.
Step 4
Wrap the rib eye roast in aluminum foil to keep the meat warm until it is ready to serve.
Things You'll Need
- Rib eye roast
- Seasonings
- Roasting pan
- Meat thermometer
- Aluminum foil
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