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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily has great benefits and is becoming a more popular way of living. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all probability, most people believe that it takes a great deal of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can change their eating habits for the better by implementing a few simple changes.

To see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you wish to make major changes, but the most important thing is to bit by bit switch to making healthier eating choices. Eventually, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for some time. As with many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

As you can see, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to rib eye roast recipe. You can have rib eye roast using 6 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Rib Eye Roast:
  1. Get Roast
  2. Prepare 1 each 4 to 6 pound rib eye roast
  3. Provide 3 tbsp salt
  4. You need 2 tbsp black pepper
  5. Take 2 tbsp onion powder
  6. Use 2 tbsp garlic powder
Instructions 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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