Ribeye is one of the most flavorful cuts of meat, and my husband and I are both addicted. I usually cook ribeye, or prime rib, for Christmas Eve dinner and sometimes for special occasions. Every now and then we just have it. My husband hates pasta, so whenever I crave a nice slice of ribeye, I tell him we’re having pasta for dinner, and he’ll go out and pick up a nice roast.
- 5-6 pound boneless ribeye roast
- Sea salt
- Cracked black pepper
- Combine generous amounts of salt and pepper. Rub roast with mixture until all sides of roast are completely coated.
- Turn the roast fat side up. Place in a shallow baking pan, and insert meat thermometer in middle of roast. Bake at 320° until meat thermometer reaches 140° for rare, or cook 20 minutes per pound. Let the roast stand for about 20 minutes before carving. The roast will continue to cook after it is removed from the oven.