Roast this beef rib eye roast to rare or medium-rare for the very best results. I used a heavy cast iron skillet for the roast, but a heavy baking pan can be used as well.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
Yield: Serves 6 to 8
- 1 boneless beef rib eye roast, about 5 pounds
- 1 tablespoon cracked black pepper
- 1 tablespoon coarse kosher salt
- 4 cloves garlic, pressed
Put a seasoned cast iron skillet in the oven. Preheat the oven to 500° F.
Combine the black pepper, salt, and garlic; rub all over the roast.
Carefully, with potholders or oven mitts, remove the skillet to a metal rack. Put the roast in the skillet.
Return the skillet to the oven and roast at 500° F for 25 minutes. Reduce the heat to 325° F and continue roasting for about 1 1/2 hours, or until the roast reaches 130° F to 140° F. for rare to medium rare on a thermometer or oven probe inserted into the center of the meat.
Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Carve and serve.
Serves 6 to 8.
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