Rib-Eye Roast

Instead of having the beef sliced into steaks and then cooking, prepare this as a roast and slice after it's cooked.

servings: 0

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  • 1 rib-eye roast
  • Olive oil
  • 1 tbsp sea salt
  • 1 tbsp course ground black pepper


Preheat oven to 425 degrees.

Rub roast on all sides with olive oil. Coat with salt and pepper. Place roast in a roasting pan. Put roast in oven.

After 20 minutes, reduce heat to 350 degrees. Begin checking roast temperature after 1 hour. Remove roast from oven when it reaches an internal temperature of 135 degrees (about 2 hours).

Remove rack with roast from pan. Place in a warm area. Allow meat to rest 15 minutes before slicing. Reserve pan juices for potatoes.

Slice roast and plate individually; top with demi-glace. Or place roast on a platter surrounded by vegetables, and serve sauce in a gravy boat.

Additional Tips

Estimate 3/4 to 1 pound of roast per person. Serve with truffle demi-glace.

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