A rib eye roast comes from the rib area, between ribs six and 12, but with the ribs removed, unlike prime rib roast. Rib eye roast is a perfect entree for any festive gathering.
Things You'll Need
4- to 6-pound rib eye roast
1/2 to 3/4 cup rock salt
4 sprigs fresh rosemary
2 tbsp. olive oil
1 tbsp. ground rosemary
Preheat the oven to 350 degrees. In a baking pan, lay in the rock salt, including a small mound in the center to cradle the roast. If you wish, spray the pan with vegetable spray before adding the rock salt.
Put the olive oil, ground rosemary, and a dash of salt and pepper in a small dish. Mix well and rub all over the roast.
Place the roast in the baking pan. Lay the fresh rosemary around the edges of the roast. You can add more sprigs depending on your preferences.
Bake at 350 degrees for about two and a half hours. Cook less if you like the meat rare and more if you want it well done. Let stand for 10 to 15 minutes before slicing.
If you don't want a crispy crust, put foil around the roast. Remove the foil 30 to 40 minutes before the cooking time is completed. A great sauce to go with this is mayonnaise mixed with horseradish. You also can add small peeled potatoes as you bake the roast.