 | | Directions | Preheat oven 350º F.
Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
Roast according to the following cooking temperatures and times:
Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350º F oven:
RARE (140º F): 18 to 20 minutes per pound
MEDIUM RARE (145º F): 20 to 22 minutes per pound
MEDIUM (160º F): 20 to 24 minutes per pound
MEDIUM WELL (165º F): 22-24 minutes per pound
WELL (170º F): 22-26 minutes per pound |
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Prep Time: 5 minutes
Cook Time: 1.5 hours
Container: Roasting pan.
Servings: 6
|  | | Ingredients | | - | | 4 pounds to 6 pound rib eye roast (ask for the small end), well trimmed |
| - | | 1 tablespoon canola oil |
| - | | Salt and pepper to taste |
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