Cooking a tender, juicy beef ribeye roast may seem like an impossible feat, but it's quite simple. The secret to achieving a perfectly cooked roast lays in the cooking temperature and the initial preparation of the meat. A quick pan searing before baking allows the roast to cook safely in a low temperature oven for a longer period. The final result is a tender, juicy ribeye roast that will steal the show at the dinner table.
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Things you need
- Rib eye roast
- Roasting pan
- Instant read meat thermometer
- Aluminium foil
Remove the ribeye roast from the refrigerator one hour before cooking. Allow the roast from to come to room temperature. Move the oven rack in the lower middle position and preheat the oven to 120 degrees.
Set the roasting pan on a hob burner set on medium-high temperature. Allow the pan to get hot. Put the roast in the pan and sear each side for 2 minutes.
Remove the roast from the pan. Place a wire cooking rack inside the roasting pan and put the roast with the fat side up on the wire rack. Season the roast with salt and pepper.
Cook the ribeye roast at 120 degrees Celsius for 25 to 30 minutes per pound of meat. Check the temperature of the roast with an instant read thermometer. Remove the roast when the centre temperature of the roast reads 57 to 60 degrees, if medium-rare meat is desired. Remove the ribeye roast from the oven when the roast centre temperature reads 63 degrees Celsius for a medium cooked roast. Continuing to cook the meat longer will cause a dry tough roast.
Remove the roast from the oven and ladle the juices over the roast. Cover the roasting pan with foil and let the roast rest for 15 to 20 minutes before slicing.
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