The savory, rich flavor of a rib eye roast only comes from following the proper cooking technique. This roast should not be overcooked or it will become dry and tough. The trick to properly cooking the roast is to remove it from the oven and let it sit at room temperature when it is still 10 degrees below the target temperature. The internal heat from the roast will continue to cook the rib eye roast. This sitting also lets the juices return to the meat so your roast tastes juicy and is less messy to slice.
Things You'll Need
- Roasting rack
- Roasting pan
- Oven-proof meat thermometer
- Aluminum foil
Preheat the oven to 350 degrees.
Arrange the rib eye roast on a roasting rack in a roasting pan with the fat side up.
Insert the thermometer into the thickest portion of the center of the roast so that you can read the temperature from the oven window without opening the door.
Roast the rib eye roast for 20 to 24 minutes per pound or until the thermometer reads 135 degrees for a medium rare roast or 150 degrees for a medium roast.
Remove the roast from the oven and cover loosely with aluminum foil for 15 to 20 minutes or until the thermometer reads 145 degrees for medium rare or 160 degrees for medium.
Slice the rib eye roast and serve.