Ribeye Roast

  • 5 pound well-trimmed beef rib eye roast
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried rosemary leaves, crushed

 

1. Heat oven to 350 degrees.

2. Diagonally score fat on back side of roast. Combine garlic, salt, pepper and rosemary; press evenly onto roast.

3. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approx. 20 minutes per pound for medium-rare.

4. Remove roast when thermometer registers 140 degrees for medium-rare, 155 degrees for medium. Let stand 15 minutes. (temperature will continue to rise to 145 degrees for medium-rare, 160 for medium).