Be sure to cook the beef just to rare or medium-rare. This way, the meat won’t overcook or dry out when you use the leftovers in the other recipes.
Ingredients:
- 1 boneless prime rib eye roast of beef, about 10 pounds after boning
- Salt and coarsely ground black pepper, to taste
Instructions:
- 1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
- 2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.
Rib Eye Roast • Yield: 4 servings
Ingredients:
- 1 boneless prime rib eye roast of beef, about 10 pounds after boning
- Salt and coarsely ground black pepper, to taste
Rib Eye Roast Nutrition Facts:
• Diet: Low-Carb
• Calories: 33.79
• Fat: 41.34
• Carbs: 0.22
• Protein: 70.52
• Cholesterol: 85.00
• Calcium: 5.93
• Sodium: 33.04* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.