Rib Eye Roast

Ingredients for Rib Eye Roast

• 1 boneless prime rib eye roast of beef, about 4.5kg after boning

• Salt and coarsely ground black pepper, to taste

How to make Rib Eye Roast

1. Preheat the oven to 177°C. 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 54°C on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 60°C to 63°C. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.