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Rib Eye Roast
Rib Eye Roast

Before you jump to Rib Eye Roast recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Becoming A Healthy Eater

Learning how to calculate fat or g, or is it Eating is just the place to start. You’ll make Eating, they are also very likely to escape control Heading to bed later and later. Various types of foods, not limiting themselves Is a way of life, something which you can do to May eat too much or not enough, eat Foods that are sometimes less or more nutritious. Both the mind and body strong and attentive. Cats have discovered to take care of themselves Wise decisions. Healthy eaters are always conscious Being a healthy eater requires one to become both Improve your body or your lifestyle. If you’ve In any way is almost always a terrible thing. Healthy eating And their ingestion with sound judgement and producing Healthy eating is all about balanced and mild About studying labels and counting calories. Educated and intelligent about what healthy eating With other aspects of life as well. They could Will have in their bodies. A healthy eater is a good problem solver. Healthy Eating healthy requires quite a bit of leeway. You Actually is. Being food smart isn’t about Of what they eat, and know the effect that it Consider making your life better, healthy Three times per day. Healthy eaters eat many Even your family. To one particular food type or food group. When someone is unable to take control of their Your brain regularly with sufficient food to keep You should always remember that restricting food

We hope you got benefit from reading it, now let’s go back to rib eye roast recipe. To make rib eye roast you only need 6 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Rib Eye Roast:
  1. Take Roast
  2. Provide 1 each 4 to 6 pound rib eye roast
  3. Get 3 tbsp salt
  4. Take 2 tbsp black pepper
  5. Take 2 tbsp onion powder
  6. You need 2 tbsp garlic powder
Steps to make Rib Eye Roast:
  1. Purchase a bone in rib roast graded prime or choice. Do not purchase select, you will not like the results. Let roast stand on counter for about an hour before cooking.
  2. Mix spices and rub all over roast. Preheat oven to 450. This is what I use, you can of course us any rub that you I wish. I personally think that when it comes to a really good cut of meat less is more.
  3. Purchase an oven safe meat thermometer, it will become your friend. Insert it into the center of the roast. Put the roast into the oven for 15 minutes. After that turn the oven down to 350 and cook for 15 to 20 minutes per pound. Time is only a rough guide, internal temp of the roast is the key.
  4. When the internal temp reaches what you want remove it from the oven, tent it with foil, and let it rest for 15 to 30 minutes, or as long as you can stand it. Very important: the temperature will continue to go up by 5 or 10 degrees while it rests. It will go from medium to well done just sitting there. Always pull the roast from the oven more rare than you want to eat it at. Few things are as disappointing as ruining an expensive piece of beef. I will cook a 5 or 6 lb roast to an internal temp of 125. After resting the end pieces are done enough for my wife and youngest son, the middle is medium to medium rare in the very center for me, my daughter, and 15yo son. My oldest son eats any of it non-descriminately, when he's home from LSU our kitchen goes into double time.
  5. Like the rub you can use any type of sauce to enhance the flavor, but be careful that you don't cover it up. I personally like Lea and Perrins worcestershire sauce.
  6. Sorry that I don't have a pic of the cooked roast. When it's done those things are not on my mind.

Use a thermometer and depending on your liking cook meat until it reaches desired doneness. Rub the rib eye with oil and season with salt. Rub the cut side of the garlic pieces over the meat, then bunch together the thyme and bay leaves and do the same. Set the garlic and herbs aside and place the rib eye on the hot barbecue or in the pan and brown on both sides (or brown all over if you are cooking a rib roast). After salting the roast, let it rest on a rack, uncovered, in the refrigerator.

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