WebPreheat oven to 450°F . Place roast, fat side up, on a rack in a shallow roasting pan. Place pan in oven for 15 minutes. Reduce heat to 325°F and continue roasting for …
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Place the bone-in ribeye on a baking pan. Roast in the oven at 450 ℉ (or 230 ℃) for 7 minutes on the top and 7 minutes on the bottom, or until the outer layer of the meat is caramelized. Remove from the oven and put roast aside. Mix softened butter, honey, olive oil, chopped thyme, chopped rosemary, salt, and pepper.
Heat up the oven to 450 ℉ (230 ℃) and blast the meat for 7 minutes. Take out the ribeye roast and flip it over. Pop it back in the oven for another 7 minutes. This helps to lock in the juices when cooking over a long period so the meat won't dry out. Remove the roast from the pan and add the chopped vegetables. Add some water to the pan.
If using a ribeye roast or prime rib without the bone, adjust the cooking time to 10 to 25 degrees F less. The bone acts as an insulator, so the roast will cook faster if there's no bone.
Let your roast rest. Don’t cut into your ribeye roast straight out of the oven. Just don’t do it. Give it ample time to let the juices redistribute and yield you buttery-tender and juicy meat. You can let your roast rest for 15 minutes, all the way up to 2 hours.